Obviously, lactose and casein are components of milk. I'm curious how much lactose and casein remains in products derived from milk such as: heavy cream, butter, and cheese? If somebody could provide a basic chart or list that would be awesome.
|
2
1
|
|
|
|
|
6
|
Protein is about 80:20 for casein:whey. All quantities per 100g. The figures are from UK foods. Whole milk: Protein 3.3, Lactose 4.6 Whole milk yogurt: Protein 5.7, Lactose 7.8* Cheddar cheese: Protein 24.4g**, Lactose 0.1g Single cream/Half and half: Protein 3.3g, Lactose 9.9g Whipping cream/Extra heavy: Protein 2.0, Lactose 2.7 Double cream: Protein 1.6g, Lactose 1.7g Butter has about 1g of protein***. *The yogurt probably has added milk powder. **Almost all casein, the whey is removed in the cheese making. ***The lactose is not often measured in butter as it is very small. You can look up more info here. http://www.milk.co.uk/page.aspx?intPageID=197 |
|||||||||||||||||||
|
|
2
|
yogurt can have near no lactose if you ferment it 24 hr. bacteria eat up the lactose. most commercial yogurt if fermented very few hours for economic convenience. |
||
|
|
|
0
|
The cream I've been using is 40% Heavy Cream (no idea what that means), I'm going to contact the dairy to see if they have determined the lactose content - if they care. It has 6g of fat in 1T, and shows 60cal. Which... isn't true as it would be 54 cal., since there is no other nutrient in it but fat. |
||
|
|
|
0
|
Could you either revise your answer to more directly address the question or explain the numbers a bit more? Thanks |
||
|
|
