Bovine milk is a nutritious food items containing numerous essential nutrients， especially important source of nutrients for infants and young children， but the protein in milk may cause allergic reactions in infants and have serious consequences. How to reduce these allergic reactions has been research focus in infant formula's production and processing. This review summarizes the mechanism of milk protein allergy and focuses on the methods of alleviating or eliminating the allergic reaction. This paper will provide theoretical reference and scientific evidence for reducing the incidence of allergic reaction and developing low-sensitive infant dairy products.