Hi - As other people have mentioned, the reason for people allergic to dairy protein to avoid lactose is the risk of cross-contamination. Most " "lact" ingredients do come from dairy, but some may not. Sodium stearoyl lactylate, for example MAY be dairy-derived, but may also be derived from non-dairy sources. Check with the manufacturer if you need to know for certain. As for kosher labellings: The major certifiers (such as OU) are about as reliable as you can get, commercially. They are sensitive not only to Jewish law (which means knowing the source of each ingredient and keeping dairy ruthless away from meat or parve products) but they are also sensitive to allergy issues. Allergy issues do, in fact, require slightly different handling than kosher issues. My web site contains a carefully researched and vetted section on kosher labellings that should (hopefully) answer any questions brought up on this list. It also mentions that sad fact that local certifiers are less sensitive to allergy, which means that your local kosher bakery may not, in fact, be safe place to shop if you have milk allergy. I hope this helps, --Beth Kevles [log in to unmask] http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic Disclaimer: Nothing in this message should be construed as medical advice. Please consult with your own medical practicioner.