Food allergies are becoming an increasingly serious issue, and milk, as one of the major allergens, severely affects the daily lives of individuals with allergies. This article reviews the recent research progress on methods for assessing the desensitization of milk allergenicity from the perspectives of protein structural changes, IgE/IgG binding capacity, animal sensitization models, in vitro digestion models, and cell degranulation assays. It also looks forward to the future directions of research on methods for evaluating the effectiveness of milk desensitization.