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Food Allergy Quick GuideMilk
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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The contents of the FACT website are for informational purposes only.
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.
GNPS and FACT assume no liability for any mentioned content.