On Mon, 13 Jul 1998 09:58:40 -0400 Helen Fernety <[log in to unmask]>
writes:
>Lactic acid can be dairy but VERY often is not. However if it is on a
food
>label, it probably was commercially produced by fermentation of sugar
and
>cornstarch.

Would this apply to Lactic Acid Starter Culture also?  I picked up some
cured meats hoping that my duaghter could tolerate them and she reacted
terribly to them.  I could find no other suspicious ingredients.  The
aren't Kosher since they contain pork.  I was assuming it was dairy
because she reacted with her dairy symptoms and not her corn symptoms :-)

Interesting to know that it's usually corn.  Guess I'll go through the
pantry one more time!
Kathy P.

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