What's actually in a latex condom
Natural rubber latex starts as a plant product: the milky sap tapped from a rubber tree. That part is not the problem. The problem sits in how the latex becomes a smooth, dip-moulded film strong enough to pass safety testing, and one common additive for that job is a milk protein. A patent filed by a condom manufacturer describes it plainly.
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One such additive is casein - a protein derived from cow's milk (animal protein)- which is added as a thickener or binding agent at the stage of preparation of rubber compound.
That one ingredient does two jobs: it binds the rubber compound together and thickens it to a controlled, even coating. Manufacturers who leave it out have had to engineer around the resulting drop in yield and in the burst-pressure rating condoms must meet under ISO 4074:2014, the international safety standard, which is a large part of why casein has stayed the industry default.
How to check what's in yours
Casein never appears on a condom box, because a condom is a medical device rather than a food, and a processing aid rinsed away before packaging has no labelling requirement. The reliable signal is the brand's own claim.
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One of the most well-known examples is casein, a milk protein that has traditionally been used in the production of many latex condoms.
That particular brand replaces casein with a plant extract from thistle. If a box doesn't make a vegan claim, the honest assumption for a standard latex condom is that casein was used somewhere in the process, even though almost none of it survives into the product you actually use.

