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Guidelines for Managing Food Allergies: Milk Allergies



Authors as Published

Joell Eifert, Extension Specialist, Food Science and Technology, Virginia Tech; Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers. Foods or ingredients to AVOID if allergic to milk: (This is not an exhaustive list.)

Almond Butter 


Calcium caseinate 


Cottage cheese/Cheese 

Cream/Creamed Foods 

Custards and puddings 


Margarine with milk solids 


Milk chocolate 

Nonfat milk solids 

Sodium caseinate 




Coconut milk

Broth, in sauces or soups 

Hemp milk

Juices, in baked goods

Lactose-free products 

Nut milks

Oat milk

“Parve” or “pareve” foods 

Rice milk

Soy formulas

Soy milk 


Alternative food sources that provide important nutrients if avoiding milk

Protein: Meats, poultry, fish, eggs, dried beans, peanut butter

Calcium: Spinach, collards, kale, turnip greens, broccoli, bok choy, soybeans, tofu (made with calcium sulfate), mustard greens, canned salmon with bones (they’re soft!), corn tortillas, blackstrap molasses

Riboflavin (a B-vitamin): Mushrooms, beet greens, spinach, broccoli, romaine lettuce, bok choy, asparagus, dried peaches, fortified cereals

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Publication Date

February 2, 2021