the proteins that are subjected to a suitable hydrolysis process to provide the protein source disclosed herein are include protein from cow's milk. The proteins may be treated with enzymes to break down some or most of the proteins that cause adverse symptoms with the goal of reducing
allergic reactions, intolerance, and sensitization. In still another embodiment, the
protein component of the nutritional composition consists essentially of extensively hydrolyzed protein in order to minimize the occurrence of food allergy. Moreover, the proteins may be hydrolyzed by any method known in the art.