Not-so-obvious Dairy Ingredient Details
(return to the dairy free shopping guide)
Casein/Caseinate: One of the two proteins found in milk. The casein is separated from the milk during the curdling process (the creation of cheese). It is a sticky, gel-like substance that is used as a thickening agent, emulsifier and stabilizer in many foods, including yeast-raised (baked) foods, processed meats, some wines and some pharmaceuticals.
Lactose: Lactose is a disaccharide (two sugars) consisting of glucose and galactose. (The lactose is split in two sugars by the enzyme lactase. Lactose intolerance means you lack the lactase enzyme that helps break down the lactose sugar.) Lactose is used largely in fermenting dairy foods, meats and snack foods (such as some pickles).
Whey: One of the two proteins found in milk. The whey is more water soluble than casein. It is largely used for its gelling ability and whipping ability. It is used in processed foods, baked goods, crackers, pastries and animal feed. Because whey is a protein, it has also found uses in body building products.
