• Image of Food Allergy Committee for Tolerance

    Food Allergy Quick Guide

    Image of a glass of 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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