Understanding Milk Allergies

A milk allergy is the body’s immune response to a protein known as ‘casein.’ Casein is most commonly found in cow’s milk, and milk allergies can also be a reaction to whey. Casein and whey are both present in cow’s milk and cow’s milk-based products such as sour cream, cultured cheese, yogurt, and ice cream. Most young children who have milk allergies tend to outgrow them, but lactose intolerance is present amongst many adults and older children. Lactose intolerance is the inability to break down lactase, one of the proteins found in milk. It is different than a milk allergy as it does not cause an immune reaction, but more of a digestive problem.

Avoiding cow’s milk may be difficult, but it is necessary to prevent the often severe allergy reactions and complications. Unfortunately for lactose intolerant individuals, cow’s milk and its derivatives are used in a variety of products that may include ingredients from the following list:

• ammonium, ammonium caseinate
• butter, artificial butter, butter solids/fat
• caramel color, caramel flavoring
• casein, caseinate, , calcium caseinate, hydrolyzed casein, iron caseinate, magnesium caseinate, potassium caseinate, rennet casein, sodium caseinate, sodium caseinate solids, zinc caseinate
• cheese, cream cheese and cream, curds
• high protein flour
• lactalbumin, lactalbumin phosphate, lactoferrin, lactaglobulin, lactose
• magnesium
• margarine
• milk, buttermilk, milk derivative, milk fat, milk protein, milk solids, skim milk, powdered milk, dried milk, dry milk solids, sour milk solids, hydrolyzed milk protein, sour cream solids
• whey, delactosed whey, demineralized whey, whey protein concentrate, whey powder
• yogurt.