Food allergy testing confirms that allergens are excluded in "allergen-free" food formulations. Milk allergies, unlike lactose intolerance, are not digestive disorders, but instead an overreaction of the immune system to the proteins in milk, especially cow's milk. To establish and track control parameters while taking corrective measures to address deviations from normally acceptable levels, regular allergen testing may be performed within the framework of an allergen management plan at the manufacturing level. Thus, in food processing or manufacturing units, allergen testing tools that are simple to use and reliable are of paramount importance. This kit fulfills the demands of a variety of food manufacturers, including bakeries, confectioners, meat processors, and makers of dairy alternatives maintaining the highest standards for food safety and adhering to legal obligations. This methodology follows a series of sequential steps such as sample collection in the form of powder, liquid, or homogenized solids followed by DNA Extraction and RT PCR process which measures the fluorescence at each stage of the process. The fluorescence will dramatically increase if milk DNA is identified, indicating a positive test outcome for milk allergies. On the other hand, constant low fluorescence confirms that a product is devoid of milk by displaying the lack of milk DNA.