Food Allergy Quick Guide

Milk

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

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Information and links presented on this Web page do not substitute professional medical advice, diagnosis, or treatment. 
For medical advice, please contact your physician or other qualified healthcare professional. 
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