non-baked milk

Non-baked milk, in the context of clinical allergy research, refers to cow's milk that has not been subjected to the high-heat processing (baking) required to denature specific thermolabile proteins such as beta-lactoglobulin. It is used as the final stage in oral immunotherapy (OIT) protocols for milk hypersensitivity. The National Institute of Allergy and Infectious Diseases (NIAID) has investigated whether children with milk allergies can develop tolerance to non-baked milk through a gradual dose-escalation process starting with baked milk products (like muffins and pizza). The goal is to induce clinical desensitization, allowing the patient to consume unheated dairy without an allergic reaction.

Other names

unheated milkunheated cow's milkliquid milk