Milk
Milk must be mentioned when a dish contains milk, butter, cream, yoghurt, or cheese. It is also good practice to identify the animal of origin, because some people can tolerate goats’ or ewes’ milk, but not cows’ milk.
It is not enough to state ‘dairy’. Please also note that dairy does not include eggs.
For many people, it is the lactose (milk sugar) that causes the problem, which is lactose intolerance, which is due to the absence of the enzyme lactase.
Babies naturally produce lactase to enable them to digest milk. However, the human body is designed to reduce the amount of lactase produced because we are not meant to consume milk after weaning.
Milk allergy is caused by the milk protein, casein.
Ask your doctor
We do not give medical advice.
Please always speak to your medical practitioner for advice if you suspect an allergic reaction, or are worried that you, or a family member, may have an allergy.
Other names to look for:
Buttermilk, Butter
Condensed milk
Evaporated milk
Milk powder, Milk protein
Skimmed milk powder
Cream, Crème fraiche
Ghee, Margarine
Cheese, Yoghurt
Fromage frais, Ice cream
Casein, Caseinates
Sodium/Calcium caseinate
Whey, Whey solids
Hydrolysed whey, Whey protein
Lactose, Milk sugar
Lactoglobulin, Lactalbumin
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© Food Allergy Friends Ltd 2026
How we can help
Food businesses
Food businesses can demonstrate their commitment to customer safety and inclusion by gaining our Cater Allergy Safer recognition. This is designed to help food providers build trust and confidence among their customers, particularly those living with food allergies or intolerances.
By achieving Cater Allergy Safer status, your business makes clear that it takes allergen management seriously. It shows that you follow best practices and understand the importance of communication about ingredients and food preparation processes. In today’s environment, where more people than ever are affected by food allergies, visible reassurance can make a significant difference in where customers choose to dine or purchase food.
The recogition process provides guidance and practical steps to help businesses strengthen their allergen controls, reduce the risk of cross-contamination, and ensure staff are properly trained. Displaying your Cater Allergy Safer recognition signals to customers that their wellbeing is a priority and that your team is prepared to cater safely and responsibly.
Home caterers
If you are catering at home for someone with food allergies, you can also benefit from joining our Cater Allergy Safer at Home programme. This initiative is specifically designed to support individuals and families who want to prepare meals safely in a domestic setting. Members gain access to clear information, helpful resources, and ongoing support to improve confidence in managing allergens at home. Whether preparing food for a family member, friend, or small gathering, the programme helps you understand potential risks and how to minimise them.
More information
For further details about allergen guidance and food safety standards, more information is available on the Food Standards Agency website.