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NutriPro Food Allergens - Milk is an everyday ingredient in many recipes, but there are many ways for chefs to get around dairy allergies

Wednesday, March 21, 2018

• Replace dairy milk with almond milk, soy milk, rice milk, or coconut milk
• In some recipes, water, broth, or juice can also be substituted for milk
• Cook with  oil instead  of butter
• Rice milk can be used  as a thickening agent in baked goods or desserts
• Look for “pareve” on kosher food label which indicates a milk-free product

Avoid:

- All milk from domestic animals
  liquid, condensed, powdered, malted, evaporated)
- Buttermilk
- Cream, half-and-half
- Butter
- Cheese and cottage cheese
- Sour cream
- Yoghurt
- Curd of whey
- Custard and pudding
- Ice cream
- Mayonnaise
- Products with lactos or casein
- Coffee creamer
- Cream soups
- Whipped topping
- Ghee

Not an exhaustive list. Read ingredient labels carefully

Check labels:

- Baked goods
- Candy and chocolate
- Lactic acid starter culture
- Deli meats
- Hot dogs (except kosher)
- Margarine or butter flavouring
- Nougat
- Tuna fish containing casein

 

Sources

  1. Powers, C. & M. Abbott Hess (2013) Essentials of Nutrition for Chefs, 2nd Edn. Chicago: Culinary Nutrition Publishing
  2. Food Allergy Research & Education (2017)  “Common Allergens” www.foodallergy.org
  3. U.S. National Library of Medicine (2018)  www.ghr.nlm.nih.gov