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Milk features in our diet in many forms – butter, cream, cheese and yogurt, or as a drink in various ways. In the Western world, dairy farming is an extremely important industry and milk is plentiful and cheap. It is not unusual for adults to drink at least ½ litre (1 pint) per day and children more.

Milk is added to products to enrich them. Components of milk can also be used in manufacturing. Lactose (milk sugar) is widely used as a filler in the manufacture of pharmaceuticals. Caseinate (milk protein) is valuable as an enricher and is used to increase the nutritional value of slimming products and cheeses. Whey is used in the manufacture of margarines usually to make them creamy.

If you see any of the following items listed as an ingredient in a food it will not be milk-free:

Albumin

Calcium *

Casein *

Curds

Iron *

Lactic acid

Lactose (milk sugar)

Magnesium *

Milk

Milk protein

Milk solids

Potassium *

Sodium *

Whey

Zinc*

* caseinates

The following products should not be used in milk-free cooking unless you are sure they do not contain milk:

Bakery foods, such as cakes, buns, pastries and biscuits

Baking powder

Batter mixes

Butter and cream sauces

Butter/butter-like spreads

Cake mixes

Cake toppings

Cheeses (all kinds)

Chocolate

Chocolate, cocoa and other milk-based drinks

Condensed milk

Cream

Creamed foods

Custard (ready-made)

Dried milk

Evaporated milk

Ice cream

Instant desserts

Instant pudding mixes

Junket

Margarine

Mashed potato

Pancake and waffle mixes

Pastry

Salad dressings

Scrambled eggs

Skimmed milk

Slimming foods

Soups

Spreads

Sweets

Whole milk

Yogurt

Yorkshire pudding