Milk allergy (cow's milk protein allergy) is an immune reaction to milk proteins such as casein or whey proteins. It should not be confused with lactose intolerance – this is a true allergic reaction, not an enzyme deficiency. Infants and young children are especially affected. Here you can see which foods are suitable with milk allergy.
With Milk Allergy, 525 foods are currently allowed and 108 foods are not recommended. Check all foods in the interactive tool above.
All dairy-free foods are safe: fruits, vegetables, meat, fish, rice, potatoes, pasta (without egg/milk), and plant-based milk alternatives. Note: milk allergy is not the same as lactose intolerance - all milk proteins must be avoided.
Soy milk, oat milk, almond milk, rice milk, coconut milk, and pea protein milk are good alternatives. Look for calcium-fortified versions. Soy milk has the highest protein content and is nutritionally most similar to cow's milk.
Milk components are found in baked goods, sausages, chocolate, chips, ready meals, some medications, margarine, and many sauces. Watch for terms like casein, whey, lactose, milk powder, and clarified butter.
Many children (about 80%) outgrow milk allergy by school age. Some first tolerate heated milk (in baked goods) before tolerating fresh milk. Regular allergological check-ups are important.
Good calcium-rich alternatives include broccoli, kale, almonds, sesame, tofu (made with calcium), fortified plant drinks, and calcium-rich mineral water. Daily need is 800-1000 mg.
In most cases no, as the milk proteins of goat and cow are very similar and cross-reactions occur in over 90% of cow's milk allergy sufferers. Sheep milk and buffalo milk are usually also not tolerated.