GOAT MILK ALLERGY
Goat milk is commonly drunk in many countries and it's by-products, such as goat cheese remain popular.
The allergenic proteins in goat milk are generally split into albumins (commonly called whey) and casein. In human milk the split is usually 60% whey to 40% casein. In goat milk the split is 20% whey to 80% casein. This is a similar composition to cow's milk. This massive difference in composition is thought to be the cause of what causes IgE allergic reaction to mammalian milk, with most people being allergic to casein proteins in the milk.
Some breeds of goat make milk lacking α-s1-casein, which is the main casein in cow milk, this is less allergenic than goat milk with α-s2-casein, which is more typical for many goat breeds.
Most goat milk products are not suitable for those suffering from cow's milk protein allergy. Goat milk remains a dairy product and is best avoided for those allergic to cows milk.
Goat milk and cheese contains as much lactose as cows milk, so is also not suitable for those suffering from lactose intolerance.
Goat milk is not currently associated with any allergic syndromes.
and sheep milk
could all be cross reactive with goat milk due to their similar composition.
Science Direct - Goat Milk
Allergen Encyclopedia - Goat Milk
Allergic Living - Is Goat’s Milk Safe to Give a Child with Dairy Allergy?
Foods Matter - Milky Matters
Articles and Journals
Goat's milk allergy in a family following household sensitization to goat's milk soap, 2021
Goat Milk in Human Nutrition and Health – A Review, 2017
Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species, 2016
Comparative evaluation of allergic sensitization to milk proteins of cow, buffalo and goat, 2013
The challenge of cow milk protein allergy, 2007
Allergy to goat and sheep milk without allergy to cow's milk, 2006
Goat Milk Allerginicity, 2004
Cross-reactivity between milk proteins from different animal species, 1999
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