Difference between revisions of "Lactose intolerance"
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[u]Lactose contents in various food stuffs[/u] | [u]Lactose contents in various food stuffs[/u] | ||
| + | * 68.2% dried whey (whey powder) | ||
| + | * 50.5% dried skimmed milk (milk powder) | ||
| + | * 44.2% dried butter milk | ||
| + | * 35.1% dried milk, whole (milk powder) | ||
* 12.8% condensed milk (skimmed) | * 12.8% condensed milk (skimmed) | ||
* 12.5% condensed milk (min. 10% fat) | * 12.5% condensed milk (min. 10% fat) | ||
| Line 13: | Line 17: | ||
* 4.8% camel milk | * 4.8% camel milk | ||
* 4.8% cow's milk (skimmed milk; 0.07% fat) | * 4.8% cow's milk (skimmed milk; 0.07% fat) | ||
| + | * 4.7% whey | ||
* 4.6% cow's milk (1.5 to 1.8% fat) | * 4.6% cow's milk (1.5 to 1.8% fat) | ||
* 4.6% cow's milk (3.5% fat consumers milk) | * 4.6% cow's milk (3.5% fat consumers milk) | ||
| Line 18: | Line 23: | ||
* 4.5% cow's milk (whole, raw) | * 4.5% cow's milk (whole, raw) | ||
* 4.2% goat's milk | * 4.2% goat's milk | ||
| + | * 4.1% cream (min. 10% fat) | ||
| + | * 4.0% buttermilk | ||
| + | * 3.3% cream (min. 30% fat) | ||
| + | * 3.3% yoghurt, reduced fat (1.5 - 1.8% fat) | ||
| + | * 3.2% yoghurt (min. 3.5% fat) | ||
| + | |||
| + | Source for lactose contents: | ||
| + | Souci, SW et al, Food Composition and Nutrition Tabels | ||
| + | 5th edition. | ||
| + | Medpharm Scientific Publishers Stuttgart | ||
Revision as of 18:47, 22 December 2013
Naturally, as humans age, their lactase level decreases, resulting in relative lactose intolerance, differing individually.
Lactose contents in various food stuffs
- 68.2% dried whey (whey powder)
- 50.5% dried skimmed milk (milk powder)
- 44.2% dried butter milk
- 35.1% dried milk, whole (milk powder)
- 12.8% condensed milk (skimmed)
- 12.5% condensed milk (min. 10% fat)
- 10.2% condensed milk (sweetened)
- 9.2% condensed milk (min. 7.5% fat)
- 7.0% human milk
- 6.6% human milk, transitional (6-10th day post partum)
- 6.2% mare's milk (horse milk)
- 6.1% donkey milk
- 4.9% buffalo milk
- 4.8% camel milk
- 4.8% cow's milk (skimmed milk; 0.07% fat)
- 4.7% whey
- 4.6% cow's milk (1.5 to 1.8% fat)
- 4.6% cow's milk (3.5% fat consumers milk)
- 4.6% ewe's milk (sheep milk)
- 4.5% cow's milk (whole, raw)
- 4.2% goat's milk
- 4.1% cream (min. 10% fat)
- 4.0% buttermilk
- 3.3% cream (min. 30% fat)
- 3.3% yoghurt, reduced fat (1.5 - 1.8% fat)
- 3.2% yoghurt (min. 3.5% fat)
Source for lactose contents: Souci, SW et al, Food Composition and Nutrition Tabels 5th edition. Medpharm Scientific Publishers Stuttgart
