Table 1.

Lactose content of common dairy foods

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]

These are estimates only; actual lactose content may vary by specific product, brand, or recipe