Contents
1. Milk
The base for most dairy products.
Available as whole, skim, low-fat, lactose-free, and flavored varieties246.
Includes cow's milk, goat's milk, and sheep's milk.
2. Cheese
Produced by coagulating milk and separating curds from whey.
Includes hundreds of varieties such as cheddar, mozzarella, brie, gouda, blue cheese, paneer, ricotta, cottage cheese, and more12456.
Divided into categories like hard, soft, fresh, aged, and processed cheeses.
3. Yogurt
Made by fermenting milk with specific bacterial cultures.
Types include plain, Greek, strained, drinkable, skyr, and flavored yogurts1245.
Regional varieties include lassi, ayran, kefir, and doogh.
4. Cream
The fatty part of milk that rises to the top.
Types include heavy cream, light cream, sour cream, clotted cream, and whipped cream245.
5. Butter
Made by churning cream to separate the butterfat from buttermilk.
Varieties include salted, unsalted, clarified butter (ghee), and spreadable forms245.
6. Ice Cream and Frozen Dairy
Frozen desserts made from milk, cream, sugar, and flavorings.
7. Fermented Milk Drinks
Includes kefir, kumis, ayran, and acidophiline.
These are produced by fermenting milk with specific cultures, resulting in tangy, probiotic-rich beverages125.
8. Condensed and Evaporated Milk
Milk that has been concentrated by removing water, sometimes sweetened.
9. Whey and Protein Products
Byproducts of cheese-making, used in protein supplements and baking.
10. Other Specialty Dairy Products
Buttermilk: The liquid left after churning butter, or cultured for tangy flavor45.
Skyr: An Icelandic cultured dairy product, similar to yogurt but thicker15.
- pet zooes
table
| Dairy Product | Protein (g/100g) | Notes |
|---|---|---|
| Parmesan Cheese | 35-38 | Highest protein cheese; aged and concentrated |
| Cottage Cheese | 12.4 | High in casein; low-fat options available |
| Greek Yogurt (Plain) | 8.8-11.8 | Thick, strained yogurt with concentrated protein |
| Whey Protein Powder | 66-83 | Most concentrated protein source (varies by brand) |
| Ultra-Filtered 2% Milk | 5.8 | More protein than regular milk |
| LACTAID® Protein Milk | 5.4 | Lactose-free with added protein |
| Cheddar Cheese | 25 | Hard cheese with good protein density |
| Mozzarella (whole milk) | 22-24 | Fresh cheese with moderate protein |
| Regular Skim Milk | 3.4 | Lowest fat, same protein as whole milk |
| Regular 2% Milk | 3.3 | Standard milk protein content |
| Whole Milk | 3.3 | Same protein as skim but higher fat |
cheese
| Cheese | Protein (g) | Key Notes |
|---|---|---|
| Parmesan (Parmigiano Reggiano) | 33–35.8 | Hard, aged; lactose-free; highest protein density 61215. |
| Pecorino Romano | 32.1 | Sheep’s milk cheese; salty and crumbly 7. |
| Swiss (Emmental) | 28.4 | Nutty flavor; melts well for sandwiches 47. |
| Gruyère | 27.9 | Firm texture; ideal for fondues 7. |
| Mozzarella (whole milk) | 24–28.9 | Fresh, mild flavor; lower in sodium (if low-sodium) 214. |
| Cheddar | 25–25.8 | Aged varieties have more protein 47. |
| Gouda | 24.9 | Semi-hard; caramel-like sweetness when aged 7. |
| Provolone | 25.6 | Smoky or mild; great for melting 7. |
| Cottage Cheese | 11–14 (per ½ cup) | High in casein; often paired with fruit or savory toppings 4. |
| Feta | 14–18.1 | Brined; tangy but lower in protein than hard cheeses 7. |
table
| Dairy Product | Protein (g/100g) | Notes |
|---|---|---|
| Parmesan Cheese | 35-38 | Highest protein cheese; aged and concentrated |
| Cottage Cheese | 12.4 | High in casein; low-fat options available |
| Greek Yogurt (Plain) | 8.8-11.8 | Thick, strained yogurt with concentrated protein |
| Whey Protein Powder | 66-83 | Most concentrated protein source (varies by brand) |
| Ultra-Filtered 2% Milk | 5.8 | More protein than regular milk |
| LACTAID® Protein Milk | 5.4 | Lactose-free with added protein |
| Cheddar Cheese | 25 | Hard cheese with good protein density |
| Mozzarella (whole milk) | 22-24 | Fresh cheese with moderate protein |
| Regular Skim Milk | 3.4 | Lowest fat, same protein as whole milk |
| Regular 2% Milk | 3.3 | Standard milk protein content |
| Whole Milk | 3.3 | Same protein as skim but higher fat |
cheese
| Cheese | Protein (g) | Key Notes |
|---|---|---|
| Parmesan (Parmigiano Reggiano) | 33–35.8 | Hard, aged; lactose-free; highest protein density 61215. |
| Pecorino Romano | 32.1 | Sheep’s milk cheese; salty and crumbly 7. |
| Swiss (Emmental) | 28.4 | Nutty flavor; melts well for sandwiches 47. |
| Gruyère | 27.9 | Firm texture; ideal for fondues 7. |
| Mozzarella (whole milk) | 24–28.9 | Fresh, mild flavor; lower in sodium (if low-sodium) 214. |
| Cheddar | 25–25.8 | Aged varieties have more protein 47. |
| Gouda | 24.9 | Semi-hard; caramel-like sweetness when aged 7. |
| Provolone | 25.6 | Smoky or mild; great for melting 7. |
| Cottage Cheese | 11–14 (per ½ cup) | High in casein; often paired with fruit or savory toppings 4. |
| Feta | 14–18.1 | Brined; tangy but lower in protein than hard cheeses 7. |