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The Really BIG List of Lactose Percentages"Just the facts, ma'am."Sergeant Joe Friday knew his audience. Busy people in a busy world. Like you. So here are the facts. And a few hints and reminders.
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| Dairy Product | Lactose % | |
|---|---|---|
| Fluid Milks | Range
| Average | |
| Regular Whole Milk | 3.7-5.1% | 4.8% |
| 2% Lowfat Milk | 3.7-5.3% | 4.9% |
| 1% Lowfat Milk | 4.8-5.5% | 5.0% |
| Nonfat (Skim) Milk | 4.3-5.7% | 5.2% |
| Chocolate Milk | 4.1-4.9% | 5.0% |
| Half-and-half | 4.0-4.3% | 4.2% |
| Light Cream | 3.7-4.0% | 3.9% |
| Whipping Cream | 2.8-3.0% | 2.9% |
| 70% Lactose-reduced Milk | 1.6% | |
| 80% Lactose-reduced Milk | 1.1% | |
| 100% Lactose-reduced Milk | 0.0-0.5% | |
| Cultured Milk Products | Range| Average | |
| Sour Cream | 3.0-4.3% | 3.9% |
| Buttermilk | 3.6-5.0% | 4.3% |
| Yogurt, commercial lowfat | 1.9-6.0% | |
| Yogurt, commercial whole milk | 4.1-4.7% | |
| Sweet Acidophilus Milk | 4.4% | |
| Kefir, commercial part-skim | 4.0% | |
| Concentrated Milks | Range| Average | |
| Sweetened Condensed Milk | 11.4-16.3% | 12.9% |
| Evaporated, whole and skim | 9.7-11.0% | 10.3% |
| Frozen Milks | Range| Average | |
| Ice Creams | 3.1-8.4% | |
| Ice Milks | 7.6% | |
| Sherbets | 0.6-2.1% | |
| Milk Fats | Range| Average | |
| Butters | 0.8-1.0% | |
| Margarines | 0.0-1.0% | |
| Dry Milks | Range| Average | |
| Nonfat Dry Milk | 49.0-52.3% | 51.3% |
| Instant Nonfat Dry Milk | 49.5-54.0% | |
| Dry Whole Milk | 36.0-38.5% | 37.5% |
| Dry Buttermilk | 46.5-50.0% | |
| Dry Buttermilk Product | 48.0-55.0% | |
| Wheys | Range| Average | |
| Dry Whey (sweet-type) | 63.0-75.0% | |
| Dry Whey (sour-type) | 61.0-70.0% | |
| Reduced Lactose Whey (dry) | 52.0-58.0% | |
| Reduced Minerals Whey (dry) | 70.0-80.0% | |
| Dairy Product Solids | 65.0-85.0% | |
| Whey Protein Concentrate (dry) | 10.0-55.0% | |
| Whey Protein Isolate (dry) | 0.5% | |
| Cheddar-type Whey (liquid) | 4.5-5.1% | |
| Cottage Cheese Whey (liquid) | 4.5-4.9% | |
| Lactose | Range| Average | |
| Lactose (dry) | over 98.0% | |
| Lactose Product (dry) | 93.0-97.0% | |
| Cheeses | Range| Average | |
| American | 1.6-5.2% | |
| American (pasteurized processed) | 0.0-14.2% | |
| Blue | 0.0-2.5% | |
| Brick | 0.0-2.8% | |
| Brie | 0.0-2.0% | |
| Camembert | 0.0-1.8% | |
| Cheddar (mild) | 0.0-2.1% | |
| Cheddar (sharp) | trace-2.1% | |
| Colby | 1.6-5.2% | |
| Cottage Cheese (uncreamed) | 0.0-3.5% | |
| Cottage Cheese (diet) | 3.4% | |
| Cottage Cheese (2%) | 3.6% | |
| Cottage Cheese (1%) | 2.7% | |
| Cottage Cheese (creamed) | 0.6-3.3% | |
| Cream Cheese | 0.4-2.9% | |
| Edam | 0.0-1.4% | |
| Feta | 4.1 | |
| Gouda | 0.0-2.2% | |
| Liederkranz | near 0% | |
| Limberger | 3.6% | |
| Mozzarella (part-skim) | 0.0-3.1% | |
| Muenster | 0.0-1.1% | |
| Neufchatel | 0.4-2.9% | |
| Parmesan (grated) | 2.9-3.7% | |
| Parmesan (hard) | 0.0-3.2% | |
| Provolone | 0.0-2.1% | |
| Quarg | 3.0% | |
| Ricotta | 0.2-5.1% | |
| Romadur | 2.5% | |
| Romano | 0.0-3.6% | |
| Roquefort | 2.0% | |
| Stilton | 0.8% | |
| Swiss | 0.0-3.4% | |
| Swiss (pasteurized processed) | 0.0-2.1% | |
| Velveeta | 9.3% | |
If you must know:
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