Table 7.1 Approximate water content of some dairy products
(modified from Holland et a/., 1991)
Product Water (g/lOO g)
Skimmed milk, average
pasteurized
fortified plus SMP
UHT, fortified
Whole milk, average
pasteurized”
summer
winter
sterilized
summer
winter
semi-skimmed, UHT
Dried skimmed milk
with vegetable fat
Evaporated milk, whole
Flavoured milk
Goats’ milk, pasteurized
Human milk, colostrum
Sheep’s milk, raw
Fresh cream, whipping
Cheeses
Brie
Camembert
Cheddar, average
vegetarian
Cheddar-type, reduced fat
Cheese spread, plain
Cottage cheese, plainChannel Island milk, whole, pasteurizedmaturewith additions
reduced fat
Cream cheese
Danish blue
Edam
Feta
Fromage frais, fruit
plain
very low fat
Full-fat soft cheese
Gouda
Hard cheese, average
Lymeswold
Medium-fat soft cheese
Parmesan
Processed cheese, plain
Stilton, blue
White cheese, average
Whey
Drinking yogurt
Low-fat plain yogurt
Whole-milk yogurt, plain
Ice-cream, dairy, vanilla
fruit
non-dairy, vanilla91
91
89
91
88
88
88
88
88
86
86
86
89
3.0
2.0
69
85
89
88
87
83
55
49
51
36
34
41
53
79
17
80
46
45
44
51
72
18
84
58
40
31
41
10
18
46
39
41
94
84
85
82
13
62
65“The value for pasteurized milk is similar to that for unpas-
teurized milk.