Milk (Cow), Allergen IgE

Test Codes

EPIC: LAB3422, Beaker: EMILC, CHW: LAB3422

Department

Immunology

Specimen Collection Criteria

Collect: One Gold-top SST tube.

Physician Office/Draw Specimen Preparation

Let specimen clot for 30 minutes then centrifuge to separate serum from cells within 2 hours of collection. Transfer serum to plastic transport tube and maintain refrigerated at (2-8°C or 36-46) prior to transport.

Preparation for Courier Transport

Transport: 3.0 mL serum, refrigerated (2-8°C or 36-46°F). (Minimum: 2.0 mL)

Rejection Criteria

Specimens not collected and processed as indicated.

In-Lab Processing

Let specimen clot for 30 minutes then centrifuge to separate serum from cells within 2 hours of collection. Transfer serum to plastic transport tube and maintain refrigerated at (2-8°C or 36-46) prior to transport.

Transport: 3.0 mL serum, refrigerated at (2-8°C or 36-46°F). (Minimum: 2.0 mL)

Storage

Specimen Stability for Testing:

Room Temperature (20-26°C or 68-78.8°F): 12 hours
Refrigerated (2-8°C or 36-46°F): 7 days
Frozen (-20°C/-4°F or below): Aliquot for longer storage.

Specimen Storage in Department Prior to Disposal: 30 days

Specimen retention time is determined by the policy of the reference laboratory. Contact the Send Outs Laboratory with any questions.

Laboratory

Sent to Corewell Health Reference Laboratory, Grand Rapids, MI.

Performed

Monday – Friday.
Results available in 1-3 days.

Reference Range

Test Methodology

Clinical Utility

Consideration for baked tolerance and outgrowing allergy is best interpreted by board certified allergist with potential for in office challenge.

Component panels include allergens: Casein, alpha-lactalbumin, and beta-lactoglobulin.

Clinical Disease

The major allergens of milk include alpha-, beta-, and kappa- caseins, beta-lactoglobulins, and alpha-lactalbumin which are produced in the mammary gland and gamma-casein and proteose-peptones are derived from post-translational proteoloysis (1,2). The stability of the milk allergens varies widely. Beta-lactoglobulin and alpha-lactalbumin have the highest stability, however serum proteins and beta-casein are highly labile (1). Many individuals will react to more than one milk protein (1). Casein produces the greatest degree of reactivity in skin testing (68%). Beta-lactoglobulin produces the greatest degree of reactivity in oral challenges (66%). Milk intolerance is rare in adults because children often lose their sensitivity to milk over time (2).

Symptoms of milk allergy may include increased bowel sounds, abdominal bloating, nausea, watery diarrhea, abdominal cramps (colic in babies), and mouth ulcers.

Cross-reactivity has been observed between cow's milk and goat's milk. Small amounts of penicillin are added to milk and can cause a reaction to sensitive individuals. Persons sensitive to cow's milk are not commonly sensitive to beef or cow dander inhalation.

Reference

1. Metcalfe, Dean D. M.D., Hugh A. Sampson, M.D., Ronald A. Simon, M.D., Food Allergy: Adverse Reactions to Foods and Food Additives. Blackwell Scientific Publications: Boston, 1991, pg. 38-39.
2. Korenblat, Phillip E., M.D. & H. James Wedner, M.D. Allergy: Theory and Practice, 2nd ed. W.B. Saunders Company: Philadelphia, 1992, pg. 516-517.

CPT Codes

86008

Contacts

Last Updated

4/1/2026