Daniel A. Twogood, D.C. said:
 
>Basically, there are three main milk proteins: casein, lactoalbumin
>and lactoglobulin. Whey contains the latter two and is casein free.
>I have many patients, in fact most of my patients, who react to forms of
>caseinate in non dairy items like coffee creamers, Ensure, Cool Whip,
>IMO, etc., but don't seem to react to whey in breads, margarine, and
>other foods.
 
I am a listowner of the Celiac list at St Johns.  I have done casual research
with milk specialists at the USDA with the help of Don Kasarda, a wheat protein
expert who contributes to the Celiac discussion group.  I was left with the
feeling that the processing of milk into its various proteins is not complete
enough to ensure that there is no casein left in whey.  From my experience with
gluten contamination, I have grown to avoid situations where I must depend on
others to remove a known toxic substance from my son's food.
 
I would be most interested to hear from anyone who has done more serious
research on this issue, as my son could enjoy foods with other milk products if
there were truly casein-free.  For example, ghee is a clarified form of butter
which tastes wonderful, but I am concerned with casein contamination.