Quote Originally Posted by amaranth farm View Post
Further, the protein only makes up 1.4 % of heavy cream. Therfore, only 1.4% of the 0.001491% is protein.
Cream does have about half the protein content compared to milk. The milk allergen sensitivity threshold starts at about 600 ppb, so your margin of safety is not all that tremendously huge. Your calculations are for the entire season and are valid for your entire crop.....but what about the end of the season syrup when you're using much more defoamer than at the beginning? Do you use twice the normal amount, 3X, 4X, 5X.....at that point you are creeping into the zone of sensitivity for some people.

Let's say instead that you use cream (or milk, or butter) in making maple cream, or candy. At that point, there is almost no dilution factor and you're going to be well over the threshold of some highly sensitive individuals.

It is safer for most people to simply use approved products. You're fine (apparently) assuming the risks, but it clearly is not the best approach for most producers.