Composition of Milk Products       Click Here to go To the N.E.M Main web site

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Product
Water (%)
Fat (%)
Protein (%)
Carbohydrate (%)
Ash (%)
Calcium (mg/100 g)
Phosphorus (mg/100 g)
Whole milk
88.0
3.3
3.3
4.7
0.7
119
93
Half-and-half
80.6
11.5
3.0
4.3
0.7
105
95
Whipping cream, heavy
57.7
37.0
2.1
2.8
0.5
65
62
Cultured sour cream
71.0
21.0
3.2
4.3
0.7
116
85
Butter
15.9
81.1
0.9
0.1
2.1
24
23
Lowfat milk
89.2
2.0
3.3
4.8
0.7
122
95
Skim milk
90.8
0.2
3.4
4.9
0.8
123
101
Chocolate whole milk
82.3
3.4
3.2
10.3
0.8
112
100
Cultured buttermilk
90.1
0.9
3.3
4.8
0.9
116
89
Plain yogurt
88.0
3.3
3.5
4.7
0.7
121
95
Sweetened condensed milk
27.2
8.7
8.0
54.4
1.8
284
253
Evaporated whole milk
74.0
7.6
6.8
10.0
1.6
261
202
Evaporated skim milk
79.4
0.2
7.6
11.4
1.5
290
195
Vanilla ice cream, hardened
61.0
11.0
3.5
23.6
0.9
128
105
Vanilla ice milk, hardened
68.2
4.3
3.8
22.7
1.0
139
109
Sherbet (orange)
66.1
2.0
1.1
30.4
0.4
54
40
Eggnog
74.4
7.5
3.8
13.5
0.8
130
109
Dry whole milk
2.5
26.7
26.3
38.4
6.1
912
776
Cheddar cheese
36.8
33.1
24.9
1.3
3.9
721
512
Swiss cheese
37.2
27.5
28.4
3.4
3.5
961
605
Gouda cheese
41.5
27.4
24.9
2.2
3.9
700
546

* These values represent average composition of consumer products, not legal minimum standards.

Source: 'Composition of Foods', USDA Handbook No. 8, rev. 1976.


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