Dairy products (Milk and milk products) are used in countless cooking applications, including sauces, cakes, batters, biscuits, breads, custards, chocolate, ice-cream, milk shakes, yoghurts, artificial creams and cocktails.
DAIRY HAS MANY FUNCTIONS INCLUDING:
- adding moisture to baked goods
- giving a thick, creamy mouthfeel in sauces, custards, ice creams and yoghurts
- providing the acid to react with leavening agents in baked goods
- acting as an inexpensive bulking agent or base for flavours
COMMON INGREDIENT LIST TERMS USED TO DESCRIBE DAIRY PRODUCTS:
- cream (milk)
- butter (milk)
- ghee (milk)
- cheese (milk)
- whey (milk)
- casein (milk)
- caseinates (milk)
- lactose (milk)
- lactic acid (milk)
- milk proteins
- milk solids
- milk powder
- calcium (milk)
- dairy products are commonly used as a carrier or base for flavours
Note: In Australia, New Zealand, Eupore and USA if any ingredient in the product is derived from milk then this must be declared on the label.
With Loni’s Allergy Free cookbook, you can cook delicious, everyday foods with confidence knowing that every recipe is free from wheat, gluten, corn, yeast, dairy, egg, peanuts, tree nuts, sesame seeds, tomato and seafood.
Every recipe in Loni’s Allergy Free cookbook is dairy free.