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Newer Knowledge of Dairy Foods
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Nutrient Content of Dairy Foods
Many dairy foods such as yogurt, other cultured milk products, and ice cream are important sources of many of milk's nutrients, including high-quality protein, calcium, phosphorus, magnesium, riboflavin, and vitamins A and B12.
In general, the nutrient content of cultured and culture-containing dairy foods is similar to that of the milk from which these products are made. However, factors such as the type and strain of bacteria, milk (whole, lowfat, nonfat) used, fermentation conditions, storage, and other treatments such as the addition of milk solids-not-fat, sweeteners, and fruits (e.g., in yogurts) can influence the nutrient composition of cultured and culture-containing dairy foods. Recent regulations allowing yogurt to meet all or part of the meat/meat alternate requirement for child and adult nutrition programs attest to the high nutrient value of this dairy food.
The nutrient content of ice cream varies as a result of such factors as the milk fat content, and the addition of dairy and other ingredients (e.g., milk solids-not-fat, stabilizers such as caseinates and hydrolyzed milk proteins, sweeteners). The Nutrition Facts panel on product labels indicates the nutrient content.
A typical serving of butter (1 pat or 5 g) contains 45 calories or only about 2.2% of a daily 2,000-calorie diet and approximately 7% of the corresponding daily recommended fat intake. The cholesterol content of butter is 33 mg per tablespoon, an amount well below the daily limit of 300 mg per day. Butter contains 66% saturated fat, 4% polyunsaturated fat, and 30% monounsaturated fat. Some of butter's saturated fatty acids, specifically stearic acid and short-chain fatty acids (< C12), may have little or no blood cholesterol-raising effects.
Table 13 (PDF 48k) presents the nutrient content of select dairy foods, including some cultured dairy foods. More complete information on the nutrient content of dairy foods can be directly obtained from USDA's Nutrient Database. Also, refer to the Nutrition Facts label on milk products for nutrition information.
References
U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 12. Nutrient Data Laboratory. http://www.ars.usda.gov/main/main.htm
USDA, Food and Consumer Service. National School Lunch Program, School Breakfast Program, Summer Food Service Program for Children and Child and Adult Care Food Program: Meat alternates used in child nutrition programs: final rules. Fed. Regist. 62(44) : 10187, 1997.
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