| Milk drink 1.5 % fat, with cocoa/chocolate, sweetened | 63 | 3.6 | 8.4 | 1.6 |
| Milk drink 1.5 % fat, with cocoa/chocolate, sweetened, fortified with vitamins | 63 | 3.6 | 8.4 | 1.6 |
| Milk drink 1.5 % fat, with coffee and artificial sweeteners | 33 | 2.4 | 3.6 | 1 |
| Milk drink 1.5 % fat, with coffee, sweetened | 54 | 2.9 | 7.9 | 1.2 |
| Milk drink 1.5 % fat, with coffee, unsweetened | 36 | 2.9 | 3.2 | 1.3 |
| Milk drink 3.5 % fat, flavoured, sweetened | 78 | 3.4 | 8.5 | 3.3 |
| Milk drink 3.5 % fat, flavoured, sweetened, fortified with vitamins | 78 | 3.4 | 8.5 | 3.3 |
| Milk drink 3.5 % fat, with cocoa/chocolate, sweetened | 78 | 3.7 | 7.6 | 3.5 |
| Milk drink 3.5 % fat, with cocoa/chocolate, sweetened, fortified with vitamins | 78 | 3.7 | 7.6 | 3.5 |
| Milk drink 3.5 % fat, with coffee, sweetened | 76 | 2.8 | 7.9 | 3.7 |
| Milk low-fat, 1.5 % fat, lactose-free, ultra-heated | 46 | 3.2 | 4.6 | 1.5 |
| Milk low-fat, 1.5 % fat, ultra-heated | 44 | 3.2 | 4.2 | 1.5 |
| Milk low-fat, fresh, 1.5 % fat, lactose-free, pasteurised | 44 | 3.5 | 4.1 | 1.5 |
| Milk powder with high fat content (cream powder) | 586 | 21.6 | 28.3 | 42 |
| Milk skimmed, fresh, max. 0.1 % fat, lactose-free, pasteurised | 35 | 3.4 | 5.1 | 0.07 |
| Milk skimmed, fresh, max. 0.1 % fat, pasteurised | 34 | 3.4 | 4.8 | 0.07 |
| Milk skimmed, max. 0.5 % fat, lactose-free, ultra-heated | 36 | 3.5 | 5 | 0.21 |
| Milk skimmed, max. 0.5 % fat, ultra-heated | 35 | 3.5 | 4.7 | 0.21 |
| Milkshake 3.5 % fat sweetened | 78 | 3.4 | 8.5 | 3.3 |
| Milkshake 3.5 % fat, with cocoa/chocolate, sweetened | 78 | 3.7 | 7.6 | 3.5 |
| Mousse au chocolat (milk-based) sweetened | 167 | 4.6 | 20.3 | 7.2 |
| Mozzarella min. 20 % fat in dry matter | 158 | 19.9 | 0 | 8.5 |
| Muenster cheese min. 45 % fat in dry matter | 292 | 21.6 | 0.01 | 22.6 |
| Muenster cheese min. 50 % fat in dry matter | 322 | 20.9 | 0.01 | 26.3 |
| Obatzter/Obazda (Bavarian cheese spread) 60 % fat in dry matter | 298 | 11.6 | 1.5 | 27.2 |
| Processed cheese made from cream cheese, spreadable, min. 60 % fat in dry matter | 328 | 10.7 | 4.1 | 29.6 |
| Processed cheese preparation 45 - 52 % fat in dry matter | 284 | 11.8 | 5.3 | 23.7 |
| Processed cheese preparation 45 - 52 % fat in dry matter, with ham | 279 | 12.2 | 5.1 | 23 |
| Processed cheese preparation 45 - 52 % fat in dry matter, with nuts | 317 | 12.1 | 5.1 | 27.2 |
| Processed cheese preparation min. 20 % fat in dry matter | 191 | 17 | 7.6 | 10 |
| Processed cheese preparation min. 30 % fat in dry matter | 219 | 15 | 7.4 | 14 |
| Processed cheese preparation min. 40 % fat in dry matter | 254 | 15 | 5.1 | 19 |
| Processed cheese sliceable min. 20 % fat in dry matter | 217 | 24.5 | 3.1 | 11.5 |
| Processed cheese sliceable min. 30 % fat in dry matter | 221 | 14.8 | 9 | 13.6 |
| Processed cheese sliceable min. 45 % fat in dry matter | 299 | 15.7 | 5.1 | 23.6 |
| Processed cheese sliceable min. 50 % fat in dry matter | 348 | 17 | 4.1 | 29 |
| Provolone cheese min. 45 % fat in dry matter | 398 | 26.1 | 0 | 32 |
| Quark 10 % fat in dry matter | 84 | 11.6 | 4.1 | 2 |
| Quark 20 % fat in dry matter | 110 | 12.2 | 3 | 5.1 |
| Quark 40 % fat in dry matter | 159 | 10.9 | 2.6 | 11.4 |
| Quark 50 % fat in dry matter | 178 | 8.3 | 2.9 | 14.5 |
| Quark preparation < 10 % fat in dry matter, with fruit preparation, sugar and artificial sweeteners | 65 | 9 | 6.2 | 0.15 |
| Quark preparation < 10 % fat in dry matter, with fruit preparation, sweetened | 99 | 7 | 16.9 | 0.15 |
| Quark preparation < 10 % fat in dry matter, with vanilla preparation, sweetened | 104 | 6.9 | 18.3 | 0.11 |
| Quark preparation min. 10 % fat in dry matter, with herbs | 77 | 9.6 | 3.8 | 2.3 |
| Quark preparation min. 20 % fat in dry matter, with fruit preparation, sweetened | 122 | 7 | 15 | 3.5 |
| Quark preparation min. 20 % fat in dry matter, with herbs | 94 | 10.1 | 3.6 | 4.1 |
| Quark preparation min. 20 % fat in dry matter, with vanilla preparation, sweetened | 114 | 7.3 | 12.3 | 3.7 |
| Quark preparation min. 30 % fat in dry matter, with herbs | 119 | 8.4 | 3.3 | 7.8 |
| Quark preparation min. 40 % fat in dry matter, with fruit preparation, sweetened | 140 | 6.3 | 13.8 | 6.4 |
| Quark preparation min. 40 % fat in dry matter, with herbs | 137 | 8.5 | 3.5 | 9.7 |
| Raclette cheese min. 45 % fat in dry matter | 342 | 22.8 | 0 | 27.5 |
| Ricotta min. 45 % fat in dry matter | 159 | 8.6 | 3.4 | 12.3 |
| Romadur cheese min. 20 % fat in dry matter | 180 | 23.9 | 0.01 | 9.2 |
| Romadur cheese min. 40 % fat in dry matter | 275 | 23.1 | 0.01 | 20.1 |
| Romadur cheese min. 50 % fat in dry matter | 313 | 20 | 0.01 | 25.7 |
| Roquefort min. 50 % fat in dry matter | 363 | 21.5 | 0 | 30.6 |
| Semi-hard cheese made from goat's milk, min. 50 % fat in dry matter | 384 | 19.2 | 0.02 | 33.6 |
| Semi-hard cheese made from sheep's milk, min. 50 % fat in dry matter | 383 | 19.2 | 0.01 | 33.6 |
| Semi-hard cheese min. 20 % fat in dry matter | 242 | 33.8 | < 0.01 | 11.4 |