Allergy to cow’s milk proteins is one of the most common food allergies in children, and it is estimated that it affects 2 to 5% of the child population under 3 years of age (Huang and Kim, 2012). Symptoms, that can manifest immediately or within a few hours of consumption, can be cutaneous (itching, hives), gastrointestinal (abdominal pains, diarrhea), respiratory (asthma) or even systemic (anaphylaxis). Allergy, in general, self-heals by the age of 3, but there are cases in which it persists into adulthood. The main cow's milk allergenic agents are caseins and β-lactoglobulin (Sicherer, 2011). As far as casein is concerned, each of its fractions (s1, s2, β and κ caseins) may induce the production of specific IgE. The most widely phosphorylated sites seem to be the main allergenic epitope of the caseins (Naspitz et al., 2004)