Lactose content of selected dairy products
The following table provides information on the lactose content of different dairy products:
| Food | Lactose in g per 100g |
|---|---|
| Cow's milk (fresh, UHT milk) | 4,8 – 5,0 |
| Sheep's milk | 4,2 – 5,0 |
| Goat's milk | 4,4 |
| Soured milk | 3,7 – 5,3 |
| Fruit soured milk | 3,2 – 4,4 |
| Yogurt | 3,7 – 5,6 |
| Yogurt preparations | 3,5 – 6,0 |
| Kefir | 3,5 – 6,0 |
| Buttermilk | 3,5 – 4,0 |
| Cream, (sweet, sour) | 2,8 – 3,6 |
| Creme fraiche, creme double | 2,0 – 4,5 |
| Coffee cream (10-15% fat) | 3,8 – 4,0 |
| Condensed milk (4-10% fat) | 9,3 – 12,5 |
| Butter | 0,6 – 0,7 |
| Clarified butter | 0 |
| Milk powder | 38,0 – 51,5 |
| Whey, whey drinks | 2,0 – 5,2 |
| Desserts, finished products such as pudding, rice pudding | 3,3 – 6,3 |
| Ice creme | 5,1 – 6,9 |
| Low-fat curd | 4,1 |
| Cream and double cream cheese | 3,4 – 4,0 |
| Quark (10 - 70% fat in dry matter) | 2,0 – 3,8 |
| Semi-soft cheese (10-50% fat in dry matter) | 2,9 – 3,8 |
| Cottage cheese | 2,6 |
| Cream cheese preparations (10-70% fat in dry matter) | 2,0 – 3,8 |
| Processed cheese (10-70% fat in dry matter) | 2,8 – 6,3 |
| Cooked cheese (0-45% fat in dry matter) | 3,2 – 3,9 |