Allergen family
Milk Allergens
Milk Allergens are milk proteins — including Caseins and Lactalbumin — that commonly trigger allergic reactions and appear on ingredient labels under many different names.
Members of this family
| Ingredient | Known aliases |
|---|---|
| Casein | 8 |
| Whey | 7 |
| Artificial butter flavor | 3 |
| Ghee | 3 |
| Sodium caseinate | 3 |
| Lactose | 2 |
| Milk protein hydrolysate | 2 |
| Recaldent | 2 |
| Lactalbumin | 3 |
Also appears as
Case notes
Milk proteins rarely announce themselves with the word "milk." The two main groups behind reactions — caseins and lactalbumin — travel under a long list of label names, and most of them look like industrial additives rather than dairy. Sodium caseinate, calcium caseinate, potassium caseinate, magnesium caseinate, and ammonium caseinate all belong to the same protein family, as do rennet casein, hydrolyzed casein, and casein hydrolysate. On the whey side, you may see whey protein, whey protein concentrate, or whey protein isolate. Milk protein hydrolysate and lactalbumin round out a list that a fast scan simply won't flag.
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Then there are the ingredients that hide behind a food name instead of a protein name. Ghee, lactose, artificial butter flavor, and Recaldent — a dairy-derived ingredient more familiar from dental products than groceries — each carry milk origins that the word itself doesn't reveal. Because these proteins can cause anaphylaxis, the gap between what a label says and what it means matters more here than with most ingredient puzzles.
Questions
Milk Allergens are milk proteins — including Caseins and Lactalbumin — that commonly trigger allergic reactions and appear on ingredient labels under many different names.