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Table 1 Lactose content of common dairy foods

From: Nutritional management of lactose intolerance: the importance of diet and food labelling

Food Lactose content (g) per 100 g Ref.
Milk and derivatives
 Whole milk 4.9 http://www.bda-ieo.it [78]
 Skimmed milk 5.3 http://www.bda-ieo.it [78]
 Lactose-free milk 0.01–0.1 Churakova et al. [41]
 Goat milk 4.7 http://www.bda-ieo.it [78]
 Donkey milk 6.1 Malacarne et al. [79]
 Cooking cream 3.9 http://www.bda-ieo.it [78]
 Sour cream 3.4 https://fdc.nal.usda.gov [80]
 Powdered milk 4.2 http://www.bda-ieo.it [78]
 Butter 1.1 http://www.bda-ieo.it [78]
 Plain yogurt 2.6 http://www.bda-ieo.it [78]
 Fruit yogurt 3.2 http://www.bda-ieo.it [78]
 Greek yogurt 0.5 http://www.bda-ieo.it [78]
 Cultured fermented milk 3.75 https://fdc.nal.usda.gov [80]
 Cultured buttermilk 4.5 https://fdc.nal.usda.gov [80]
Fresh cheeses
 Mozzarella cheese 0.7 http://www.bda-ieo.it [78]
 Buffalo Mozzarella 0.4 http://www.bda-ieo.it [78]
 Ricotta cheese 3.5 http://www.bda-ieo.it [78]
 Feta cheese 1.4 http://www.bda-ieo.it [78]
 Cottage cheese 3.2 http://www.bda-ieo.it [78]
 Lactose-free fresh cheeses 0.01–0.1 Dekker et al. [18]
Hard cheeses
 Cheddar 0.5 http://www.bda-ieo.it [78]
 Emmentaler PDO < 0.1 https://www.emmentaler.ch [81]
 Gruyere PDO < 0.1 https://gruyere.com/ [82]
 Fontina PDO 0.8 http://www.bda-ieo.it [78]
Aged cheeses
 Parmigiano Reggiano PDO < 0.01 Pecorari et al. [49]
Coppa et al. [50]
 Grana Padano PDO < 0.01 Monti et al. [51]
 Pecorino Romano < 0.01 Idda et al. [83]
Blue cheeses
 Gorgonzola PDO < 0.1 https://www.gorgonzola.com/ [52]
  1. These are estimates only; actual lactose content may vary by specific product, brand, or recipe