ALLERGY RESOURCES

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

SHEEP MILK ALLERGY


Key Allergens

Sheep milk by-products are commonly consumed in Western Europe, mostly cheese made from sheep milk like feta and ricotta.

The allergenic proteins in sheep milk are generally split into albumins (commonly called whey) and casein. In human milk the split is usually 60% whey to 40% casein. In sheep milk the split is 20% whey to 80% casein. This is a very 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.

Sheep milk or cheese are not suitable alternatives for people suffering from cow’s milk allergy.

Associated Syndromes

Sheep milk allergy is not currently associated with any syndromes.

Cross Reactivity

Cow, goat and buffalo milk could all be cross reactive with sheep milk due to similar composition.

Resources

Websites

Allergen Encyclopedia - Sheep Milk

Allergy UK - Milk Free Diets

British Dietetic Association - Milk Allergies

Anaphylaxis Campaign - Milk Allergies


Articles and Journals

Adult-onset sheep’s milk allergy in a patient without cow’s milk allergy, 2020

Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species, 2016

Allergy to goat and sheep milk without allergy to cow's milk, 2006

Selective allergy to sheep's and goat's milk proteins, 2004

Cross-reactivity between milk proteins from different animal species, 1999

Allergy to cheese produced from sheep's and goat's milk but not to cheese produced from cow's milk, 1995


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