Table 1 Lactose content of common dairy foods

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]