Here are a few facts about milk that you may not be aware of. As an ingredient, milk or milk biproducts are in almost every food you buy, especially processed foods. It is even in foods you may not expect, such as salt and vinegar potato chips. If you are allergic to milk or milk proteins, lactose intolerant, or have a severe sensitivity to all milk ingredients as I have had, you need to be aware of the labels milk hides behind. Here is a list to help you avoid unwelcome surprises.
The following ingredient names found on a label indicate
the presence of milk protein. All labels should
be read carefully before consuming a product, even if it has been used safely
in the past.
Contain Milk:
- Butter [artificial butter, artificial butter flavor, butter, butter extract, butter fat, butter flavored oil, butter solids, dairy butter, natural butter, natural butter flavor, whipped butter]
- Casein & caseinates [ammonium caseinate, calcium caseinate, magnesium caseinate, potassium caseinate, sodium caseinate, hydrolyzed casein, iron caseinate, zinc caseinate]
- Cheese [cheese (all types), cheese flavor (artificial and natural), cheese food, cottage cheese, cream cheese, imitation cheese, vegetarian cheeses with casein]
- Cream, whipped cream
- Curds
- Custard
- Dairy product solids
- Galactose
- Ghee
- Half & Half
- Hydrolysates [casein hydrolysate, milk protein hydrolysate, protein hydrolysate, whey hydrolysate, whey protein hydrolysate]
- Ice cream, ice milk, sherbet
- Lactalbumin, lactalbumin phosphate
- Lactate solids
- Lactyc yeast
- Lactitol monohydrate
- Lactoglobulin
- Lactose
- Lactulose
- Milk [acidophilus milk, buttermilk, buttermilk blend, buttermilk solids, cultured milk, condensed milk, dried milk, dry milk solids (DMS), evaporated milk, fat‐free milk, fully cream milk powder, goat’s milk, Lactaid® milk, lactose-free milk, low‐fat milk, malted milk, milk derivative, milk powder, milk protein, milk solids, milk solid pastes, non‐fat dry milk, non‐fat milk, non‐fat milk solids, pasteurized milk, powdered milk, sheep’s milk, skim milk, skim milk powder, sour milk, sour milk solids, sweet cream buttermilk powder, sweetened condensed milk, sweetened condensed skim milk, whole milk, 1% milk, 2% milk]
- Milk fat, anhydrous milk fat
- Nisin preparation
- Nougat
- Pudding
- Quark
- Recaldent
- Rennet, rennet casein
- Simplesse (fat replacer)
- Sour cream, sour cream solids, imitation sour cream
- Whey [acid whey, cured whey, delactosed whey, demineralized whey, hydrolyzed whey, powdered whey, reduced mineral whey, sweet dairy whey, whey, whey protein, whey protein concentrate, whey powder, whey solids]Y
- Yogurt (regular or frozen), yogurt powder
- Natural flavoring
- Flavoring
- Caramel flavoring
- High protein flour
- Lactic acid (usually not a problem)
- Lactic acid starter culture
- “Non-dairy” products may contain casein
- Rice cheese
- Soy cheese
Should be Safe:
- Lactoferrin
- Tagatose (Naturlose)
These milk derivatives should be safe for most individuals with milk allergy, but check with your doctor before using.
If you have found this list helpful, or have anything to add, please leave a comment below. Follow this blog for more recipes, tips, and information to help you live a gluten and dairy free lifestyle.
Compiled by Debra A. Indorato R.D., L.D.N., member of KFA's Medical Advisory Team.
Approved by KFA's Medical Advisory Team January 2006. Revised April 2006, December 2006, July 2007 and October 2009.
- See more at:
http://www.kidswithfoodallergies.org/resourcespre.php?id=37#sthash.2XvlqSdl.dpuf
Photo credit: iStockphoto.com - Liudmila Chernetska
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