From the Research
Yes, a cow's milk protein allergy typically includes intolerance to yogurt and cheese. This occurs because yogurt and cheese are made from cow's milk and contain the same allergenic proteins that trigger the immune response in allergic individuals. The main proteins responsible for milk allergies are casein and whey, which remain present in dairy products even after processing. Some people with cow's milk protein allergy may tolerate certain fermented dairy products like yogurt or aged cheeses slightly better because the fermentation process can partially break down some proteins, but most allergic individuals will react to all dairy products derived from cow's milk. Key points to consider in managing cow's milk protein allergy include:
- Complete avoidance of all cow's milk products including milk, yogurt, cheese, butter, and foods containing milk ingredients 1
- Use of alternative calcium sources such as fortified plant milks, leafy greens, and calcium supplements to maintain adequate nutrition
- For infants, specialized hypoallergenic formulas (extensively hydrolyzed or amino acid-based) are recommended 2, 3
- Always reading food labels carefully as milk proteins can be hidden ingredients in many processed foods 4 It's also important to note that the prognosis of cow's milk protein allergy is generally good, with a recovery rate of about 45-56% at one year, 60-77% at two years, and 71-87% at three years 5. However, associated adverse reactions to other foods and environmental allergens can develop, emphasizing the need for careful management and follow-up. In clinical practice, the choice of hypoallergenic formula should be based on the infant's age, the severity, frequency, and persistence of symptoms, immune phenotype, growth pattern, formula cost, and in vivo proof of tolerance and efficacy 2.