Nutrient composition of dairy products (per 100 g)

dairy product energy (kcal) water

(g) protein (g) fat

(g) carbohy-

drate (g) cholesterol

(mg) vitamin A (IU) riboflavin (mg) calcium

(mg)

fresh milk

whole 61 88 3.29 3.34 4.66 14 126 0.162 119

low-fat* 50 89 3.33 1.92 4.80 8 205 0.165 122

skim* 35 91 3.41 0.18 4.85 2 204 0.140 123

evaporated milk 134 74 6.81 7.56 10.04 29 243 0.316 261

evaporated skim milk* 78 79 7.55 0.20 11.35 4 392 0.309 290

sweetened condensed milk 321 27 7.91 8.70 54.40 34 328 0.416 284

nonfat dry milk* 358 4 35.10 0.72 52.19 18 2,370 1.744 1,231

butter 717 16 0.85 81.11 0.06 219 3,058 0.034 24

ice cream (vanilla) 201 61 3.50 11.00 23.60 44 409 0.240 128

ice milk (vanilla) 139 68 3.80 4.30 22.70 14 165 0.265 139

sherbet (orange) 138 66 1.10 2.00 30.40 5 76 0.068 54

frozen yogurt, nonfat 128 69 3.94 0.18 28.16 2 7 0.265 134

buttermilk 40 90 3.31 0.88 4.79 4 33 0.154 116

sour cream 214 71 3.16 20.96 4.27 44 790 0.149 116

yogurt, plain, low-fat 63 85 5.25 1.55 7.04 6 66 0.214 183

yogurt, fruit, low-fat 102 74 4.37 1.08 19.05 4 46 0.178 152

cheese

blue 353 42 21.40 28.74 2.34 75 721 0.382 528

Brie 334 48 20.75 27.68 0.45 100 667 0.520 184

Cheddar 403 37 24.90 33.14 1.28 105 1,059 0.375 721

cottage 103 79 12.49 4.51 2.68 15 163 0.163 60

cream 349 54 7.55 34.87 2.66 110 1,427 0.197 80

mozzarella** 280 49 27.47 17.12 3.14 54 628 0.343 731

Parmesan, grated 456 18 41.56 30.02 3.74 79 701 0.386 1,376

Emmentaler (Swiss) 376 37 28.43 27.54 3.38 92 845 0.365 961

*Fortified with vitamin A.

**Low moisture, part skim.

Source: U.S. Department of Agriculture, Composition of Foods, Agriculture Handbook no. 8-1.