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Milk Ingredients

The following “ingredients” generally indicate the presence of cow’s milk protein in a food product:

  • Acidophilus Milk; Lactaid Milk; Lacteeze Milk
  • Butter; artificial or natural butter flavor; butter solids; butter-flavored oil; whipped butter
  • Buttermilk; buttermilk solids
  • Casein; casein hydrolysate; hydrolyzed casein; rennet casein
  • Caseinates (ammonium, calcium, magnesium, potassium, sodium)
  • Cheese; processed cheese
  • Condensed Milk; Evaporated Milk; Cultured Milk; Dry Milk
  • Cottage Cheese
  • Cream; Whipped Cream; Light Cream; Sour Cream; Cream Cheese
  • Custard; Pudding
  • Feta; Ricotta; Quark; Curd(s)
  • Half and Half
  • Homogenized Milk (1%, 2%, whole, skin, low fat, non fat)
  • Ice Cream; Sherbet
  • Lactose; lactulose; lactoglobulin; lactalbumin phosphate
  • Malted Milk
  • Milk Solids; Milk derivative; Milk protein; Sour milk solids; Milk Powder
  • Nougat
  • Whey; whey protein; delactosed whey; demineralized whey; whey protein concentrate
  • Yogurt

The following “ingredients” MAY indicate the presence of cow’s milk protein:

  • Brown sugar flavoring
  • Caramel flavoring
  • Chocolate
  • High protein flour
  • Margarine
  • Natural flavoring
  • Simplesse

The following “ingredients” should NOT indicate the presence of cow’s milk protein:

Lactic acid; lactate; lactylate

(Ingredient list from Food Allergies in Babies in Children by Janice Jonega, PhD, RD)