Dairy allergy is one of the most common types of food allergy worldwide, posing a significant threat to consumers’ health and being a long-standing focus in the field of food safety. Milk proteins are widely present in various processed foods, and due to the long and complex industrial chain, the risk of allergen cross-contamination increases accordingly. Therefore, establishing a full-chain management system is crucial for the safety control of dairy products.This study started with the molecular characteristics and allergenic mechanisms of allergens such as casein and whey protein in cow’s milk, and systematically analyzed the regulatory effects and mechanisms of common processing techniques such as heat treatment, enzymatic hydrolysis, fermentation and high-pressure treatment on the allergenicity of milk proteins. It pointed out the limitations of single technology in reducing allergenicity and emphasized the potential advantages of multi-technology collaborative processing. In terms of detection methods, this paper compared the application characteristics and applicable scenarios of immunology, molecular biology, mass spectrometry and biosensors. With regard to risk prevention and control, this paper focused on elaborating the application strategies of the hazard analysis and critical control points system in allergen information management, prevention and control of cross-contact in production, and full-process control of labeling. It also discussed the key issues in current dairy allergen management, such as the precise regulation of process parameters, the correlation between detection signals and actual sensitization risks, and the harmonization of international labeling standards. Based on the above analysis, this paper further proposed that future research should deepen studies on multi-technology collaborative desensitization and dynamic analysis of protein structures, promoted the integration of intelligent sensing technologies with digital management systems, and accelerated the establishment of a standard system aligned with international standards. This is expected to provide a systematic theoretical basis and practical reference for the precise identification and efficient control of dairy allergens in China.