Food Allergy Quick Guide
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)
- Casein hydrolysate
- Caseinates (in all forms)
- Cottage cheese
- Lactalbumin, lactalbumin phosphate
- 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
- Rennet casein
- Sour cream, sour cream solids
- Sour milk solids
- Whey (in all forms)
- Whey protein hydrolysate
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
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