{"id":546,"date":"2016-09-19T21:43:23","date_gmt":"2016-09-19T21:43:23","guid":{"rendered":"http:\/\/themenectar.com\/demo\/salient-business\/?page_id=7"},"modified":"2021-04-22T15:54:27","modified_gmt":"2021-04-22T15:54:27","slug":"home","status":"publish","type":"page","link":"https:\/\/milk.co.uk\/nutritional-composition-of-dairy\/","title":{"rendered":"Home"},"content":{"rendered":"[vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bg_color=”#ffffff” bg_image=”7572″ bg_position=”center center” bg_repeat=”no-repeat” full_height=”yes” scene_position=”center” text_color=”light” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” shape_divider_height=”350″ bg_image_animation=”none” shape_type=”mountains”][vc_column 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ABOUT THE TABLES<\/span><\/h2>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none” enable_animation=”true” animation=”fade-in-from-bottom” delay=”400″][vc_column_text]\n

Please read this information carefully before using the tables<\/b><\/span><\/h3>\n

The nutritional information on all milk and dairy products covered in this publication have been taken from McCance and Widdowson\u2019s The Composition of Foods, Seventh summary edition.<\/h3>\n

(Finglas P.M. et al. (2015) McCance and <\/span>Widdowson\u2019s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry.)<\/p>\n

 <\/p>\n

The tables featured in this publication have been <\/b>divided into 5 sections:<\/b><\/span><\/p>\n

Section 1<\/span> – Milk<\/a><\/span><\/h3>\n

Section 2<\/span> – Yogurt and fromage frais<\/a><\/h3>\n

Section 3 <\/span>– Cheese<\/a><\/h3>\n

Section 4<\/span> – Cream<\/a><\/span><\/h3>\n

Section 5<\/span> – Dairy desserts<\/a><\/h3>\n

 <\/p>\n

Nutrient composition values are given for:<\/strong><\/span>
\nMacronutrients:<\/strong> energy, protein, carbohydrate, fat, fibre
\nWater-soluble vitamins:<\/strong> thiamin, riboflavin, niacin, niacin from tryptophan, vitamin B6, vitamin B12, folate, pantothenate, biotin, vitamin C
\nFat-soluble vitamins:<\/strong> retinol, carotene, vitamin D, vitamin E
\nMinerals:<\/strong> sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, chloride, manganese, selenium, iodine<\/p>\n

Energy conversion factors:<\/strong><\/span>
\nProtein<\/strong> 1g = 4 kcal or 17 kJ
\nFat<\/strong> 1g = 9 kcal or 37 kJ
\nCarbohydrate<\/strong> 1g = 3.75 kcal or 16 kJ<\/p>\n

The nutrient units used throughout the tables are as follows:<\/span><\/strong>
\nGram<\/strong> (g)
\nMilligram<\/strong> (mg) – a thousandth of a gram
\nMicrogram<\/strong> (\u03bcg) – a millionth of a gram
\nKilocalorie<\/strong> (kcal) – a unit used to measure the energy value of a food
\nKilojoule<\/strong> (kJ) – this unit is also used to measure the energy value of food (1 kcal = 4.184 kJ)<\/p>\n

Symbols used in the tables:<\/span><\/strong>
\nN<\/strong> – values for this particular nutrient were not available
\nTr<\/strong> \u2013 Trace amounts of this nutrient<\/p>\n

Portion size and volume<\/span><\/strong>
\nAll nutrient values in the subsequent tables are expressed per 100g of product and per average portion [taken from Ministry of Agriculture, Fisheries and Food, Food Portion Sizes, second edition, London: HMSO (1988), or from the leading brand sold in UK]. For example, the average portions of milk, cheese and yogurt are given as a 200ml glass, a 30g matchbox size piece and a 150g pot respectively.<\/p>\n

For those products sold by volume such as milk and cream, nutrient values are given per 100mls, as well as per 100g. The specific gravities (densities) used to calculate the volume are as follows:[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bottom_padding=”30″ left_padding_desktop=”2%” right_padding_desktop=”2%” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none” enable_animation=”true” animation=”fade-in-from-bottom” delay=”400″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Whole milk” col_2_content=”1.03″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Semi-skimmed milk” col_2_content=”1.03″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Skimmed milk” col_2_content=”1.04″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Evaporated milk” col_2_content=”1.07″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Single cream” col_2_content=”1.00″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Whipping cream” col_2_content=”0.96″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Double cream” col_2_content=”0.94″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Ice cream: Dairy, vanilla” col_2_content=”0.61″][nectar_horizontal_list_item columns=”2″ column_layout_using_2_columns=”even” col_1_text_align=”left” col_2_text_align=”left” col_1_text_element=”p” col_2_text_element=”p” font_family=”p” hover_effect=”none” icon_family=”none” icon_size=”regular” col_1_content=”Ice cream: Non-dairy, vanilla” col_2_content=”0.51″][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none” enable_animation=”true” animation=”fade-in-from-bottom” delay=”400″][vc_column_text]NB: Volume is calculated by dividing the weight (g) by the density (specific gravity) of the product<\/p>\n

Bioavailability<\/strong><\/span>
\nWith the exception of retinol and carotene, the figures shown do not take nutrient bioavailability (i.e. the proportion of a nutrient in food that the body can absorb and use) into account. Bioavailability can affect the absorption and utilisation of the following nutrients: iron, calcium, magnesium, zinc, copper, manganese, selenium, folate, niacin and vitamin B6. In general, the availability of most nutrients in milk and dairy products compares favourably with other foods.<\/p>\n

Product variation<\/span><\/strong>
\nThe nutrient values given are derived from analysis of a range of samples and brands taken throughout the year in order to account for seasonal variation and therefore represent \u2018average\u2019 values. A wide range of products are available on the market and each has a unique nutritional composition. If information on the nutrient composition of a specific product is required it is advisable to contact the manufacturer or supplier directly in order to obtain up-to-date accurate information.<\/p>\n

Vitamin A – Retinol and Carotene<\/span><\/strong>
\nThe two main components of vitamin A are retinol (or preformed vitamin A) and carotene (which can be broken down in the body to give retinol). The values for retinol and carotene should be added together to give a value for total vitamin A.<\/p>\n

Niacin and Tryptophan<\/span><\/strong>
\nNiacin values are the sum of nicotinic acid and nicotinamide, which are collectively known as niacin. Tryptophan can be converted in the body to nicotinic acid. On average, 60mg tryptophan is equivalent to 1mg niacin. In order to estimate the niacin equivalent for the food it is necessary to add together the figures given for \u2018niacin\u2019 and \u2018niacin from tryptophan\u2019.<\/p>\n

Other points to note<\/span><\/strong><\/p>\n

    \n
  • Separate values are given for saturated fat, monounsaturated fat and polyunsaturated fat as well as total fat. The sum of these fatty acids is, however, lower than that for total fat because fat is not totally composed of fatty acids, it is also made up of glycerol.<\/li>\n
  • Sodium is expressed in milligrams, values should therefore be divided by 1000 in order to convert them into grams.<\/li>\n
  • All the product values are for pasteurised milk and dairy products.<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column column_padding=”padding-1-percent” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/6″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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