Specific Allergies

Milk Allergy

Allergy to cows’ milk is the most common food allergy in childhood and affects 2 to 7% of babies under one year old. When a baby has cows’ milk allergy he or she can react to small amounts of milk protein, passed to the baby through:

• the mother’s breast milk from dairy products she has eaten
• from cows’ milk, or formula based on cows’ milk

Children usually grow out of milk allergy by the age of three, but about a fifth of children who have an allergy to cows’ milk will still be allergic to it as adults.

A common mistake is the belief that goat’s milk should be suitable for people with milk allergy. Goat's milk protein is similar to cow's milk protein and may, therefore, cause a reaction in milk-allergic individuals. It is not a safe alternative. This is also true of sheep and buffalo milk.

Some products that may contain some hidden sources of milk, include:

• Deli meat slicers are frequently used for both meat and cheese products
• Some brands of canned tuna fish contain casein, a milk protein
• Many non-dairy products contain casein (a milk derivative), listed on the ingredient labels
• Some meats may contain casein as a binder. Check all labels carefully.

Milk is one of the easiest ingredients to substitute in baking and cooking. It can be substituted, in equal amounts, with water or fruit juice. (For example, substitute 1 cup milk with 1 cup water.)

Milk Allergy Recipes

1. Creamy Wild Mushroom Soup (Milk free)
2. Tattie Scones (using Gluten-Free flour)
3. Hot Tattie scones with a Scottish vegetarian cheese e.g Cainsmore, cheddar
4. Scottish crumpets
5. Fresh Scottish Bannocks
6. Vegetarian Aberdeen Butteries / Rowies
7. Breakfast Cranachan