The whey allergy test determines a person’s sensitivity to various proteins found in cow’s milk, such as α-lactalbumin and β-lactoglobulin. Whey proteins lose their protective effects upon exposure to heat, and the lipocalins present in whey are potential allergens. Healthcare professionals use this test to diagnose whey protein sensitivity and provide allergen-specific management.
Important note: Minimum volume is 1 mL and 0.5 mL for every additional allergen.