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I've been having some reactions lately that I'm having a hard time
tracking.  When buying white cheese or sour cream I read the ingredients
usually finding milk, salt and enzymes.  I know to avoid annatto color.
Are enzymes a source of gluten in these products?  Does anyone know what
enzymes are added aand why?  I know in the case of Lactaid 100 milk, the
lactase enzyme is added in a wheat slurry but I am not sure if the
enzyme added to cheeses or sour cream are lactase or what their purpose
might be. Thank you, MC