Milk

Milk and products derived from it are among the food allergens that must be declared under European food labelling legislation. They are widely used in everyday cooking, both in traditional dishes and in many processed food products.

For people with a milk allergy, consuming even small amounts of milk proteins may trigger an allergic reaction.

Where can milk be found?

Milk and dairy derivatives are used in a wide variety of food products. Common examples include:

• Cow's, goat's and sheep's milk;

• Cheese and other dairy products;

• Sour cream and whipped cream;

• Butter and dairy spreads;

• Yoghurt and fermented dairy products;

• Ice cream and milk-based desserts;

• Cakes, pastries and bakery products;

• Chocolate and confectionery;

• White sauces, creams and soups;

• Mashed potatoes and dishes prepared with milk;

• Processed products containing whey, casein or milk proteins.

Milk may also be present in products where its presence is not immediately obvious, making ingredient and label checks essential.

What does a milk allergy involve?

A milk allergy occurs when the immune system reacts to certain proteins found in milk. The best-known examples are casein and whey proteins.

This allergy is common during childhood, but it may persist or also develop in adulthood.

Allergic reactions can range from mild symptoms to severe reactions, including anaphylaxis.

Possible symptoms include:

• Itching and hives;

• Swelling of the lips, face or tongue;

• Abdominal pain, nausea and vomiting;

• Diarrhoea;

• Coughing, wheezing and breathing difficulties;

• Severe systemic allergic reactions.

Breathing difficulties, swelling of the tongue or throat, and other signs of anaphylaxis require immediate emergency medical attention.

Milk allergy and lactose intolerance

It is very important to distinguish between these two conditions because they have different mechanisms and implications.

Milk allergy is an immune system reaction to milk proteins, such as casein and whey proteins. It may cause skin, digestive or respiratory symptoms and, in certain cases, anaphylaxis.

Lactose intolerance occurs when the body does not produce enough lactase, the enzyme needed to digest lactose, the natural sugar found in milk. It may cause bloating, abdominal cramps, gas and diarrhoea.

A lactose-free product is not automatically safe for someone with a milk allergy, because it may still contain milk proteins.

These two conditions should be properly distinguished with the help of a medical specialist.

Milk in lactose-free products and plant-based alternatives

Lactose-free products are primarily intended for people with lactose intolerance, not those with an allergy to milk proteins.

Plant-based drinks made from soy, oats, almonds or rice are not dairy products. However, they may contain other allergens, and their ingredients should always be checked carefully.

Cow's milk alternatives made from goat's or sheep's milk are also not automatically safe for people with a cow's milk allergy, as similar proteins and cross-reactions may occur.

How can cross-contamination be prevented?

Cross-contamination can occur when milk or products containing milk proteins come into contact with other foods.

Important precautions include:

• Using clean utensils and containers;

• Keeping preparation surfaces separate;

• Thoroughly washing hands and equipment;

• Cleaning cookware, trays and food preparation appliances;

• Checking sauces, bakery products and compound ingredients;

• Carefully checking the labels of all products used.

Removing visible cheese, cream or another dairy ingredient from a contaminated dish does not make it safe for someone with a milk allergy.

Our commitment to food information

At La-Vali, we believe that providing accurate information about ingredients and allergens is essential for our customers' safety.

We encourage anyone with a food allergy to request information before ordering and to inform our staff about any dietary restrictions.

This information is provided for educational purposes and does not replace professional medical advice from an allergy specialist.