Milk

What is a milk allergy?
Milk allergy is caused by an immune reaction against the protein in milk. Milk allergy results when antibodies against milk allergens are produced by the immune system.  The combination of the allergen and antibody produces a series of reactions and symptoms typical to an allergic reaction.  Milk allergy is much more common in young infants and children than in adults.

Symptoms
The most common symptoms of milk allergy include abdominal pain, diarrhea, nausea, vomiting, gas, bloating, stuffy/runny nose, pain and serious drainage from the ears, and skin conditions such as eczema or hives.

Treatment
If you’re allergic to milk, or think you might be, a totally milk-free diet is essential. If you consume milk proteins in any form, it’s likely that you will have an allergic reaction. 

Because people with lactose intolerance or a milk allergy often need to avoid dairy products, it’s important to find other sources of calcium and vitamin D. Soy, rice, and almond milk can be good substitutes. There are also non-dairy desserts and cheese.

Reading Food Labels For a Milk-Free Diet
Fortunately, a new food labeling law now requires food manufacturers to disclose in plain language whether products contain any of the top eight food allergens. Below is a list of foods that contain milk:

Artificial butter flavor
Butter, butter fat, butter oil
Buttermilk
Casein
Caseinates
Cheese
Cream
Cottage cheese
Curds
Custard
Ghee
Half and half
Hydrolysates
Lactalbumin, Lactalbumin phosphate
Lactoglobulin
Lactose
Lactulose
Milk (derivative, powder, protein, solids, malted, condensed, evaporated, dry, whole, low-fat, non-fat, skimmed, and goat’s milk)
Nougat
Pudding
Rennet casein
Sour cream, sour cream solids
Sour milk solids
Whey (in all forms including sweet, delactosed, protein concentrate)
Yogurt
When using Kosher symbols: “D” on a label next to “K” or “U” indicates presence of a milk protein

Shopping Tips

• Deli meat-slicers are frequently used for both meat and cheese products.
• Some brands of canned tuna 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. Check all labels carefully.
• Many restaurants put butter on steaks after they have been grilled to add extra flavor. The butter is not visible after it melts.
• Beware of cross-contamination of food products at salad bars.

Baking & Cooking
Fortunately, milk is one of the easiest ingredients to substitute in baking and cooking.

• Substitute with equal amounts or water or fruit juice (ex: substitute 1 cup milk with 1 cup water).
• Use pureed vegetables( i.e. potatoes) to thicken soups.
• Fruit smoothies and popsicles are alternatives to milk shakes and ice cream.

Click here to learn more about a dairy-free diet.