Eating Milk-Free at UMass

Please ask the cashier to radio the manager so Questions or concerns they can assist immediately.

If you see an item you want without milk at a Items from the Kitchen station but worry about cross contact, please ask the staff to get a portion from the kitchen for you.

Avoid deep fried items as the deep fryer is Deep-Fried Products contaminated from various products cooked in the same fryer.

Please check the web site, app and menu Desserts identifiers. Vegan desserts (no animal by-products, no dairy and no egg) are available at dinner. Please look for the vegan icon. UMass Dining offers dairy-free milk alternatives Available Alternatives daily. Please ask our staff if you do not see any as they just need to be replenished.

Milk Alternatives: Lactaid 100%, Rice Dream, Almond Milk, Soy Milk DAIYA "Mozzarella" & "Cheddar Cheese" (contains corn & coconut allergens) Dairy Free Almond Milk Soft Serve available at Worcester Dining Commons Hidden Milk Ingredients

Bechamel sauce Milk protein • Lactate solids Butter, butter solids Non-fat dry milk • Lactoglobulin, Butter fat Nougat lactalbumin Butter flavor Pudding • Lactose/lactoferrin Buttermilk Rennet/rennet casein • Malted milk Casein/casein Sodium casein • Margarine hydrolysate Sour or whipping •Milk (condensed, Caseinates cream derivative, dry, Cheese (any kind) Whey/whey protein evaporated milk, milk Cottage cheese hydrolysate from other animals ie. Cream Yogurt goat, sheep, malted, milk Curds fat, powder, solids Custard Ghee Half-and-half * Lactic Acid is not a dairy product. High protein It is created in the fermentation of flour sugar during processing from Ice cream, ice carbohydrates such as cornstarch, milk potatoes or molasses.

Thank you to Julia Salomon, MS, RD for giving permission to reprint this material.