Lactoferrin (80 kDa), monocyte differentiation antigen CD14 (56 kDa), polymeric immunoglobulin receptor (83 kDa), and lactadherin (~50 kDa) are some examples of proteins often mentioned in relation to the allergy-protective effect of raw cow’s milk [15,30], that fall within the molecular weight range. This evidence concerns the gene PIGR and allergic disease.