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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Does "milk Fat" Always Mean Casein?
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4 posts in this topic

What does "milk fat" indicate, exactly? Does it always contain casein/whey? Sorry if this is a stupid question, I'm just hopeful that there is some chance milk fat does not contain casein and whey.

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What does "milk fat" indicate, exactly? Does it always contain casein/whey? Sorry if this is a stupid question, I'm just hopeful that there is some chance milk fat does not contain casein and whey.

On a quick search I couldn't find a definitive answer. Whey and casein are two separate protein components of milk; lactose is the sugar component of milk, and milk fat is the "fat" in the milk. When cream is churned for butter, or when cheese is made, the fat is agglomerated (the globules are made to adhere to each other) and the whey and lactose are forced out as byproduct. I am not sure what happens to the casein in this process. Alternatively, when milk is dried to a powder it is usually converted to a casein powder, but there is also whey powder made as in the powder for protein drinks. Coming from New Zealand as I do, I guess I should know more about milk since it is one of our biggest export products :( I did not have time to read this whole article: http://www.foodsci.u...ryedu/chem.html but you might find the info in there. Butter is almost exclusively fat and the 'harder' the cheese the higher the fat content. This is why some people who are lactose intolerant can eat butter and cheese - there is very little lactose left in them - the butter because it has been churned out and the cheese because it has all been digested by enzymes. But how much whey or casein? I don't know.

Sorry I couldn't answer that. See, it was not at all a stupid question. Hopefully someone else will have an answer for you. :)

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Wow, actually that is EXTREMELY helpful. I will check out the article. THANK YOU!

If you find the answer, let me know :D

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