I would guess you'd still have problems...

Buttermilk is not 'fermented' no matter how its made, unlike yoghurt or Kefir.

Whey is just the liquid from removing the solids - there should be minimal casein, but its not 'fermented' either.

'Cream Cheese' can be made in various ways, but still, as it is a 'fresh' cheese has minimal fermentation. Also 'Cream Cheese' is more a fluke of modern commercialization: you may want to try Quark, or Yoghurt Cheese as these have more of a proper fermentation - but realize any cheese concentrates the Casein...

On the other hand, i am not really sure if its really the casein per se.
Sounds like you should try avoiding Dairy altogether. That way when you do occasionally consume it you'll have less problems. Tweet