Remember baked rice puddings? I do. In fact rice was pretty
well the only milk pudding I could stand as a child. Probably few of today’s
youngsters have been confronted by these standard dishes of yesteryear,
although some new research
suggests that foods containing baked milk may help children to overcome milk

And the good news is, it doesn’t have to be rice pudding:

Researchers studied 88 children, ages 2 to 17 years old, who were diagnosed
with milk allergy, evaluating their tolerance to foods containing baked milk,
such as muffins, waffles and cookies. The high temperatures used in baking
cause the proteins in milk to break down, reducing the allergenicity.

Over the course of five years, researchers used a series of food challenges
to introduce the children to foods that had progressively less-heated forms of
milk. At the end of the study period, 47 percent of the children in the
experimental group could tolerate unheated milk products, such as skim milk,
yoghurt and ice cream, compared to only 22 percent in a control group,
indicating that controlled, increased exposure to baked milk products
accelerates the rate at which children outgrow their milk allergies.

Just for your information, the step between muffins, cookies and cakes step was
cheese pizza — the cheese being baked at a lower temperature than cakes and
thus containing more milk protein. In the end, of the 65 children who passed
the initial muffin challenge, 60 percent could tolerate unheated milk.

From this it seems that although pasteurised milk has been heated to below
boiling point it still contains too much protein for some people.

Carolyn Moynihan

Carolyn Moynihan is the former deputy editor of MercatorNet