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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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