Dairy Ingredients for Food Processing

Table 16.4.

Nutrient content of 100

g of fl

uid milk ingredients (without any additive).

Nutrients and units

Raw, whole fl uid milk, 3.7% fat

Reduced fat, fl uid milk,

2% fat

Low - fat, fl uid milk, 1% fat

Nonfat

(skim, fat - free)

fl uid milk

Cream, fl uid, whipping

Buttermilk, fl uid, cultured,

low - fat

Yogurt, plain, low - fat

National Database no.

01078

01174

01175

01151

01053

01088

01117

Weight, g

100

100

100

100

100

100

100

% Moisture

87.69

89.21

89.92

90.84

57.71

90.13

85.07

Energy, kcal

66

50

42

34

345

40

63

Energy, kJ

268

210

177

142

1443

169

265

Protein, g

3.28

3.30

3.37

3.37

2.05

3.31

5.25

Fat, g

3.66

1.98

0.97

0.08

37.00

0.88

1.55

Saturated fatty acids, g

2.278

1.257

0.633

0.051

23.032

0.548

1.000

Monounsaturated fatty acids, g

1.057

0.557

0.277

0.021

10.686

0.254

0.426

Polyunsaturated fatty acids, g

0.136

0.075

0.035

0.003

1.374

0.033

0.044

Cholesterol, mg

14

8

5

2

137

4

6

Carbohydrate, g

4.65

4.8

4.99

5.09

2.79

4.79

7.04

Dietary fi

ber, g

0

0

0

0

0

0

Calcium, mg

119

120

125

122

65

116

183

Iron, mg

0.05

0.02

0.03

0.03

0.03

0.05

0.08

Magnesium, mg

13

11

11

11

7

11

17

Phosphorus, mg

93

92

95

101

62

89

144

Potassium, mg

151

140

150

156

75

151

234

Sodium, mg

49

47

44

42

38

105

70

Zinc, mg

0.38

0.48

0.42

0.42

0.23

0.42

0.89

Copper, mg

0.010

0.006

0.010

0.013

0.006

0.011

0.013

Manganese, mg

0.004

0.014

0.003

0.003

0.001

0.002

0.004

Selenium,

μ g

2.0

2.5

3.3

3.1

0.5

2.0

3.3

Vitamin C, mg

1.5

0.2

0.0

0.0

0.6

1.0

0.8

Thiamin, mg

0.038

0.039

0.020

0.045

0.022

0.034

0.044

Ribofl

avin, mg

0.161

0.185

0.185

0.182

0.110

0.154

0.214

Niacin, mg

0.084

0.092

0.093

0.094

0.039

0.058

0.114

Pantothenic acid, mg

0.313

0.356

0.361

0.357

0.255

0.275

0.591

Vitamin B

, mg 6

0.042

0.038

0.037

0.037

0.026

0.034

0.049

Folate, total,

μ g

5

5

5

5

4

5

1 1 (continued)

391