| Quark < 10 % fat in dry matter | 66 | 11.9 | 3.7 | 0.18 |
| Whole milk, fresh, 3.5 % fat, pasteurised | 62 | 3.6 | 4 | 3.5 |
| Milk low-fat, fresh, 1.5 % fat, pasteurised | 44 | 3.5 | 3.9 | 1.5 |
| Yogurt mild, min. 3.5 % fat | 67 | 4 | 4.1 | 3.5 |
| Yogurt low-fat, min. 1.5 % to max. 1.8 % fat | 62 | 5 | 6 | 1.6 |
| Skyr Icelandic style strained yogurt < 10 % fat in dry matter | 64 | 10.4 | 3.2 | 0.84 |
| Gouda cheese 48 % fat in dry matter | 379 | 22.5 | 0 | 31.6 |
| Mozzarella min. 45 % fat in dry matter | 259 | 17.1 | 0 | 21 |
| Feta min. 45 % fat in dry matter | 284 | 15.7 | 0 | 24.1 |
| Whipping cream min. 30 % fat | 308 | 2.3 | 3.3 | 31.7 |
| Cottage cheese < 10 % fat in dry matter | 73 | 11.8 | 3 | 1.2 |
| Parmesan cheese min. 30 % fat in dry matter | 391 | 35.6 | 0.06 | 27.4 |
| Emmentaler cheese min. 45 % fat in dry matter | 374 | 27.5 | 0 | 29.2 |
| Camembert cheese min. 45 % fat in dry matter | 257 | 19.6 | 0.05 | 19.8 |
| Kefir min. 3.5 % fat | 63 | 3.2 | 4.1 | 3.5 |
| Buttermilk | 39 | 3.2 | 4.7 | 0.56 |
| Appenzeller cheese min. 20 % fat in dry matter | 242 | 33.8 | < 0.01 | 11.4 |
| Appenzeller cheese min. 50 % fat in dry matter | 403 | 26.6 | < 0.01 | 32.5 |
| Ayran, yogurt drink, salted | 39 | 2.3 | 2.7 | 2 |
| Bel Paese cheese min. 50 % fat in dry matter | 376 | 25.4 | 0.01 | 30.2 |
| Bergkäse (Alpine cheese) min. 45 % fat in dry matter | 395 | 28.9 | 0 | 30.8 |
| Bergkäse (Alpine cheese) min. 50 % fat in dry matter | 423 | 26.9 | 0 | 34.8 |
| Blue cheese min. 45 % fat in dry matter | 329 | 18.7 | 0 | 28.1 |
| Blue cheese min. 50 % fat in dry matter | 346 | 21.4 | 0 | 28.7 |
| Blue cheese min. 60 % fat in dry matter | 409 | 17.6 | 0.1 | 37.4 |
| Brie cheese min. 45 % fat in dry matter | 264 | 21 | 0 | 19.8 |
| Brie cheese min. 50 % fat in dry matter | 341 | 22.1 | 0.11 | 27.9 |
| Brie cheese min. 60 % fat in dry matter | 329 | 15.2 | 0.01 | 29.7 |
| Brine cheese made from cow's milk, min. 45 % fat in dry matter | 259 | 16.4 | 0 | 21 |
| Brine cheese made from goat's milk, min. 45 % fat in dry matter | 271 | 14.9 | 0 | 23 |
| Brine cheese made from sheep's milk, min. 20 % fat in dry matter | 161 | 18.8 | 0 | 9 |
| Brine cheese made from sheep's milk, min. 45 % fat in dry matter | 283 | 15.4 | 0 | 24.1 |
| Butterkäse cheese min. 45 % fat in dry matter | 310 | 23.6 | 0.1 | 23.5 |
| Butterkäse cheese min. 50 % fat in dry matter | 347 | 21.5 | 0.01 | 28.8 |
| Butterkäse cheese min. 60 % fat in dry matter | 384 | 17 | 0.01 | 34.7 |
| Buttermilk dessert with cream and fruit preparation, sweetened | 110 | 3.4 | 14.7 | 3.9 |
| Buttermilk drink with fruit preparation, sweetened | 62 | 2.4 | 11.7 | 0.42 |
| Buttermilk drink with fruit preparation, sweetened, fortified with vitamins | 62 | 2.4 | 11.7 | 0.42 |
| Buttermilk powder | 363 | 32.7 | 42.1 | 6.8 |
| Camembert cheese min. 30 % fat in dry matter | 214 | 23 | 0 | 13.5 |
| Camembert cheese min. 50 % fat in dry matter | 313 | 20.1 | 0.1 | 25.7 |
| Camembert cheese min. 60 % fat in dry matter | 378 | 17.9 | 0.01 | 34 |
| Certified raw milk, min. 3.5 % fat | 67 | 3.3 | 4.7 | 3.8 |
| Chester (Cheddar) cheese min. 45 % fat in dry matter | 370 | 26.6 | 0 | 28.8 |
| Chester (Cheddar) cheese min. 50 % fat in dry matter | 387 | 23 | 0.21 | 32.2 |
| Coffee cream min. 10 % fat | 124 | 3 | 4.1 | 10.5 |
| Condensed milk max. 1 % fat, sweetened | 269 | 10 | 56.7 | 0.2 |
| Condensed milk min. 8 % fat, sweetened | 322 | 7.9 | 52.9 | 8.7 |
| Cottage cheese min. 20 % fat in dry matter | 109 | 13.3 | 3.6 | 4.3 |
| Cream cheese made from goat's milk, min. 45 % fat in dry matter | 230 | 17.9 | 2 | 16.4 |
| Cream cheese made from sheep's milk, min. 45 % fat in dry matter | 229 | 17.9 | 1.7 | 16.4 |
| Cream cheese preparation < 10 % fat in dry matter | 64 | 11.9 | 3 | 0.2 |
| Cream cheese preparation < 10 % fat in dry matter, with vegetables/herbs | 84 | 16.5 | 3.4 | 0.2 |
| Cream cheese preparation min. 10 % fat in dry matter | 86 | 11.6 | 3 | 2.8 |
| Cream cheese preparation min. 10 % fat in dry matter, with fruit preparation, sweetened, fortified with vitamin D and Calcium | 99 | 7.7 | 10.8 | 2.5 |
| Cream cheese preparation min. 10 % fat in dry matter, with vegetables/herbs | 107 | 16 | 3.3 | 3 |
| Cream cheese preparation min. 20 % fat in dry matter, with fruit preparation, sweetened, fortified with Calcium | 108 | 4.9 | 13 | 3.8 |
| Cream cheese preparation min. 20 % fat in dry matter, with vegetables/herbs | 137 | 13.2 | 3.6 | 7.5 |
| Cream cheese preparation min. 30 % fat in dry matter, with vegetables/herbs | 140 | 11 | 3 | 9 |
| Cream cheese preparation min. 40 % fat in dry matter | 165 | 12.4 | 3.4 | 11 |