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Butter, butter fat, butter oil
Buttermilk
Casein
Caseinates
Cheese
Cottage cheese
Cream
Curds
Custard
Ghee
Half and Half
Hydrolysates (casein, milk protein, protein, whey,
whey protein hydrolysate)
Lactalbumin, lactalbuin phosphate
Lactoglobulin
Lactose
Lactulose
Milk (derivative, power, protein, solids, malted,
condensed, evaporated, dry, whole, low-fat, non-fat,
skimmed, goat’s milk)
Nougat
Pudding
Rennet casein
Sour cream, sour cream solids
Sour Milk solids
Whey
Yogurt
NOTE: Food labeling laws allow casein or caseinates
to be called additives rather than ingredients even
though they are milk derivatives; therefore, foods
which contain casein may legally be labeled “non-
dairy”.
Examples include:
Coffee whiteners
Whipped toppings
Imitation cheeses
Soft-serve ice cream
Frozen desserts
LOW – LACTOSE CHEESES
In order for a cheese to be free of or low in
lactose, the manufacturer must separate and
remove the whey (which contains most of the
lactose) from the curd and add bacterial culture
to cure the remaining lactose.
Low-Lactose cheeses include the following:
Asiago
Blue
Brie
Camembert
Edam
Gorgonzola
Gouda
Limburger
Monterey Jack
Parmesan
Roquefort
Romano
Stilton
Buttermilk
Casein
Caseinates
Cheese
Cottage cheese
Cream
Curds
Custard
Ghee
Half and Half
Hydrolysates (casein, milk protein, protein, whey,
whey protein hydrolysate)
Lactalbumin, lactalbuin phosphate
Lactoglobulin
Lactose
Lactulose
Milk (derivative, power, protein, solids, malted,
condensed, evaporated, dry, whole, low-fat, non-fat,
skimmed, goat’s milk)
Nougat
Pudding
Rennet casein
Sour cream, sour cream solids
Sour Milk solids
Whey
Yogurt
NOTE: Food labeling laws allow casein or caseinates
to be called additives rather than ingredients even
though they are milk derivatives; therefore, foods
which contain casein may legally be labeled “non-
dairy”.
Examples include:
Coffee whiteners
Whipped toppings
Imitation cheeses
Soft-serve ice cream
Frozen desserts
LOW – LACTOSE CHEESES
In order for a cheese to be free of or low in
lactose, the manufacturer must separate and
remove the whey (which contains most of the
lactose) from the curd and add bacterial culture
to cure the remaining lactose.
Low-Lactose cheeses include the following:
Asiago
Blue
Brie
Camembert
Edam
Gorgonzola
Gouda
Limburger
Monterey Jack
Parmesan
Roquefort
Romano
Stilton
Milk /Dairy Allergies