Milk, cream, butter, cheese, yogurt, goats milk, buttermilk, whey and anything made from these products.

Watch for food sautéed in butter, “Butterball” turkeys and cheese salad dressings

Sodium caseinate, lactic acid, lactose, any lactylate, casinate or similar are milk derivatives (These are very common in non-dairy creamers, milk or cheese substitutes).

Chemical names to look for are monocalcium, dicalcium phosphate and tricalcium phosphate (one of these is in MOST nut milks).

Calcium proprionate which is added to foods to prevent molding on breads, tortillas, etc…  

Lacto ferrin is now added to meat as a preservative to decrease E coli growth. It is a dairy based anti-biotic. We have discovered this in beef, chicken, and now on salad mixes.  

Many leafy green vegetables (such as spinach and arugula) are contaminated with dairy. Many of these crops are sprayed with a lactobacillus probiotic in the fields that is made on a dairy medium and it cannot be washed off. So these vegetables should be avoided. Organic brands are contaminated as well. It will be brand dependent.

Some make-up creams contain lacto-ferrin or –bacillus and so test as dairy.

Probiotics are nearly all dairy derived.  Even if the label says “dairy free” they simply wash off the dairy culture medium, but the product is still dairy.  

Alternatives:

Calcium additives that DO NOT APPEAR to be dairy are calcium carbonate, calcium aspartate, calcium orotate and calcium citrate, but watch symptoms.