I don't know how heating affects casein in milk, but our own experience
has been that different forms of casein can produce different reactions in
a person.  My husband can eat a product containing sodium caseinate and
not experience any noticeable reactions, while all other forms of casein
in the slightest amount cause problems.  It could be that one person's
casein allergy works in such a way that heating milk alters the casein
just enough to make it tolerable for that individual.  It seems unlikely
but it's a guess.

Gail Lewis

On Tue, 30 Oct 2001 [log in to unmask] wrote:

> I've never heard of allergies being reduced by cooking milk. Does anyone here
> have an explanation for this?