Hypo-allergenic cross-linked proteins for use in the prevention of an allergy against milk-proteins and for use in the induction of oral tolerance

A method of reducing the risk of developing an allergy against milk proteins in a human subject up to 36 months of age by inducing oral tolerance against milk proteins, comprising orally administering to the human subject a composition comprising, by weight of dry matter:

• (a) 10 to 15% protein, of which at least 20% is a hypo-allergenic cross-linked protein selected from cross-linked casein, cross-linked caseinate and combinations thereof;
• (b) 50 to 65% carbohydrates;
• (c) 22 to 30% fat and optionally
• (d) 1-6% oligosaccharides.

A method of reducing the risk of developing an allergy against milk proteins in a human subject in need thereof by inducing oral tolerance against milk proteins, comprising orally administering to the human subject a composition comprising, by weight of dry matter:

• (a) 10 to 15% protein, of which at least 20% is a hypo-allergenic cross-linked protein selected from cross-linked casein, cross-linked caseinate and combinations thereof;
• (b) 50 to 65% carbohydrates;
• (c) 22 to 30% fat and optionally
• (d) 1-6% oligosaccharides,
• wherein the cross-linked protein comprises on average 0.1 to 2 cross-links per casein or caseinate molecule.