Casein and lactose are common sensitivities with dairy products.

Casein is a protein found in milk and other dairy products. It is a common food sensitivity causing the immune system to mount a response against it which can be very inflammatory. A casein allergy can cause issues such as rashes, pain, vomiting and even breathing problems.

Lactose intolerance is different. This happens when your body doesn’t make enough of the enzyme lactase leading to discomfort after consuming dairy products.

Tests have shown that the amount of casein in ghee can vary widely. Some brands can test as low as 1 or 2 PPM (parts per million) while some have tested much higher. A laboratory test we had the National Measurement Institute undertake on our ghee came in at 0.3 PPM.

We believe that reducing the amount of casein in ghee can be achieved through:
> careful selection of the milk used in butter making
> thorough cooking of the butter in the ghee making process
> effective filtering of the cooked ghee… at Gold42 we employ a four level filtering process.