Food Allergy Quick Guide

Milk Allergy

If a child in your classroom has a life threatening allergy to milk, you should avoid these ingredients in the classroom:

  • Artificial butter flavor
  • Butter, butter fat, butter oil, butter acid, butter ester(s)
  • Buttermilk
  • Casein
  • Casein hydrolysate
  • Caseinates (in all forms)
  • Cheese
  • Cottage cheese
  • Cream
  • Curds
  • Custard
  • Diacetyl
  • Ghee
  • Half-and-half
  • Lactalbumin, lactalbumin phosphate
  • Lactoferrin
  • Lactose
  • Lactulose
  • Milk (in all forms, including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low-fat, malted, milkfat, nonfat, powder, protein, skimmed, solids, whole)
  • Milk protein hydrolysate
  • Pudding
  • Recaldent®
  • Rennet casein
  • Sour cream, sour cream solids
  • Sour milk solids
  • Tagatose
  • Whey (in all forms)
  • Whey protein hydrolysate
  • Yogurt

Some Hidden Sources of Milk

  • Deli meat slicers are often used for both meat and cheese products.
  • Some brands of canned tuna fish contain casein, a milk protein.
  • Many non-dairy products contain casein (a milk derivative), listed on the ingredient labels.
  • Some meats may contain casein as a binder.
  • Many restaurants put butter on steaks after they have been grilled to add extra flavor. The butter is not visible after it melts.