@hezeki.ah1 It should. Do you get the same reaction from raw milk as you do from pasteurized? The kind of milk can matter too. If it's a regular cow, they have an A1 casein protein. If it's from goats, sheep, buffalo, camel, or special cows, (Jersey or Guernsey) it's A2 casein and you probably will tolerate it much better. Being raw makes the casein less inflammatory too. So look for sites that show you farms in your area with these cows, or just do raw milk from a different animal and your allergies should be fine. If not, you could ferment it, and see how you handle that. Here's some useful info: https://www.realmilk.com/good-news-for-allergies/