Baked Milk

Baked milk is a biological intervention used for the treatment of milk hypersensitivity (milk allergy). The process of baking milk at high temperatures (typically 350°F for 30 minutes) denatures heat-labile whey proteins, such as alpha-lactalbumin and beta-lactoglobulin, reducing their allergenicity by destroying conformational IgE-binding epitopes. This allows a significant portion of milk-allergic children to safely consume baked milk products. The National Institute of Allergy and Infectious Diseases (NIAID) has investigated the use of sequential dose-escalation—moving from highly baked goods like muffins to less processed forms like pizza and rice pudding—as a form of oral immunotherapy to induce immunological tolerance to unheated milk.

Other names

Heated milkBaked milk products