cheddar cheese and goat's milk - milk allergy anyone?

hi, i was recently diagnosed with allergy to milk proteins ( both casein and lactalbumin). the test did not register allergy to goat's milk and (?) cheddar cheese. does anyone know a site giving information about the type of protein that is found in cheddar cheese. i think that if it contains milk ingredients it must contain milk proteins as well, how come i am not allergic to that. and most sites claim that if you are allergic to cow's milk you are almost always allergic to goat's as well. confusing, i do not want to go back and discuss all that with the ND because i already paid so much... i am looking for a more informative site, ....
any suggestions,.....

thank you.

good luck, everyone.

It sounds like it might be worthwhile to try the goat cheese and milk. Maybe the proteins are enough different that you can tolerate them.
What is your allergic response? If it's just an upset stomach or reflux, you could do a challenge test. DO NOT DO IT IF YOU GET THROAT SWELLING!
Milk Challenge: Take 1 teaspoon first, then wait 20 minutes. If no reaction increase dose to 2, wait 20 min, then 4,8, and 16. That should be enough to bring on a response if you are subject to immediate reaction.
Do ask the allergist about this test, if you can!

I am lactose and sulfite intolerant and do not tolerate the hard cheeses, but I can get away with the soft ones. I can drink lactaid milk, so I do not have a protein alergy.

Hi, Svetla,

I did some research on my own because your problem intrigued me.
It appears that it's the fat molecules in goat cheese that make it more easily digestible than cheese made from cow's milk. They are much smaller than cow's milk fat molecules and are, therefore, more gentle on the digestive system. I'm glad to know that because I can tell a difference in how I feel having small amounts of goat cheese in my diet, while cheddar or any of the other forms of cheese will make me break out in skin eruptions.

I suspect, then, that the reason you manage cheddar cheese as well as goat cheese is that cheddar has milder or fewer milk fat particles than heavier cheese does; and the goat cheese has just been discussed.

Check the internet on sulfite allergic reactions. A good site would
be sulfite allergies or sulfite intolerances.

Hope this helps.

It's Genetic

I get a stuffy nose from milk unless the milk is cultured, cooked, or turned into cheese. My guess is somehow the culturing for yogurt or fermenting for cheese-making breaks down whatever part of the protein I'm allergic to. My Allergist suggested also the possibility of a hormone reaction (vaso-vegal) and that boiling milk for 5 minutes removes this component...I'm not convinced, however, because I'm ok with small amounts of uncooked (but still pasteurized) milk if I don't do it too often.

My Brother has a major caseine allergy and the only cheese he is ok eating is Provalone (salt-cured in addition to the fermentation for cheese-making). He gets violently ill from milk or other forms of dairy.

Also, the whey proteins are broken down from culturing or cooking, so you might consider this possibility too...

Allergy tests are not always the most accurate, either - there can be false negatives or false positives with every single test method out there (skin prick/scratch, blood RAST/CAP-RAST IgE, blood ELISA IgG/IgA/IgM, blood ALCAT, skin patch, kinesiology, EDS, etc. - even the double-blind oral challenge can yield false negatives)...

Hi, Razzle,

Milk does the same thing to me; the answer for me is to take three
chewable Lactaid tablets if I have ingested milk or milk products.
It's the Lactose (milk sugar) that causes it in me, and I suspect that it
does others who react this way to ingestion of milk. 100% lactose
free milk doesn't affect me in any way.

Take care.

It's Genetic