How do you get an allergy to dairy?

Last updated 31/01/2025

Some people develop allergies early in life, while others develop allergies as they age.

Some people are genetically predisposed to developing allergies. This means they’ve inherited a tendency to be allergic to things from their family.

According to Allergy & Anaphylaxis Australia, milk allergy (including cow’s milk but also goat’s milk, sheep milk and buffalo milk) affects around 1 to 2% of preschool children in Australia. Most children are diagnosed as an infant and the majority have out grown their allergy by the high school years.¹

Like all food allergies, milk allergy is an overactive immune response to the proteins found in milk (and the products that contain it such as cheese and yoghurt) and is a different medical condition to lactose intolerance. Allergic reactions cause inflammation and can be mild such as hives, right through to a severe, anaphylactic reaction requiring emergency hospital care. People with milk allergy must avoid all milk products and traces of products in meals and food products and carry an adrenalin autoinjector (EpiPen is one brand) in case of emergency.¹

In Australia, the Government food regulator has mandatory food laws that require manufacturers to label all of the common food allergens on food products, including trace amounts. This is to assist people or carers of children reduce the risk of allergic reactions.²

Children with milk allergy should be under the care of an immunologist or specialist allergen clinic and also regularly see an Accredited Practising Dietitian to assist with managing special dietary requirements. In childcare or school settings all children with an allergy should have an Anaphylaxis Management Plan.

According to the Australasian Society of Clinical Immunology and Allergy, studies show that introducing food that might cause an allergic reaction within a baby’s first 12 months can help prevent them from developing an allergy to that food.³