| Semi-hard cheese min. 30 % fat in dry matter | 266 | 27.9 | 0.05 | 16.8 |
| Semi-hard cheese min. 40 % fat in dry matter | 317 | 25.9 | 0 | 23.4 |
| Semi-hard cheese min. 45 % fat in dry matter | 337 | 25.2 | 0 | 26 |
| Semi-hard cheese min. 50 % fat in dry matter | 375 | 24.8 | 0 | 30.3 |
| Semi-hard cheese min. 60 % fat in dry matter | 419 | 19 | 0 | 37.8 |
| Semi-soft cheese min. 20 % fat in dry matter | 242 | 33.8 | < 0.01 | 11.4 |
| Semi-soft cheese min. 30 % fat in dry matter | 245 | 26.5 | 0.01 | 15.2 |
| Semi-soft cheese min. 40 % fat in dry matter | 268 | 21.9 | 0.01 | 19.7 |
| Semi-soft cheese min. 45 % fat in dry matter | 316 | 21.5 | 0.1 | 25.1 |
| Semi-soft cheese min. 50 % fat in dry matter | 329 | 19.9 | 0.01 | 27.3 |
| Semi-soft cheese min. 60 % fat in dry matter | 384 | 17 | 0.01 | 34.7 |
| Semolina pudding with cream and fruit sauce, sweetened | 116 | 2.3 | 16.5 | 4.5 |
| Semolina pudding with cream, sweetened | 129 | 2.8 | 14 | 6.8 |
| Sheep's milk min. 4.5 % fat | 92 | 5.2 | 4.4 | 6 |
| Skimmed milk powder | 347 | 34.3 | 50.5 | 0.48 |
| Soft cheese made from goat's milk, min. 45 % fat in dry matter | 285 | 17.9 | 1.9 | 22.7 |
| Soft cheese made from sheep's milk, min. 45 % fat in dry matter | 279 | 17.9 | 0.6 | 22.7 |
| Soft cheese min. 20 % fat in dry matter | 185 | 26.4 | 0.01 | 8.6 |
| Soft cheese min. 30 % fat in dry matter | 214 | 23 | 0 | 13.5 |
| Soft cheese min. 40 % fat in dry matter | 249 | 21.2 | 0.01 | 18.2 |
| Soft cheese min. 45 % fat in dry matter | 257 | 19.6 | 0 | 19.8 |
| Soft cheese min. 50 % fat in dry matter | 310 | 19.8 | 0 | 25.5 |
| Soft cheese min. 60 % fat in dry matter | 367 | 16.8 | 0.01 | 33.2 |
| Soft cheese min. 70 % fat in dry matter | 413 | 13.2 | 0.01 | 40 |
| Sour cream 40 % fat | 397 | 2.1 | 2 | 42 |
| Sour cream min. 10 % fat | 119 | 3.1 | 4.1 | 10 |
| Sour cream min. 20 % fat | 206 | 2.8 | 3 | 20 |
| Sour whey | 22 | 0.68 | 4.2 | 0.09 |
| Soured milk (thick) low-fat, min. 1.5 % to max. 1.8 % fat | 52 | 3.4 | 5.2 | 1.5 |
| Soured milk (thick) min. 10 % fat | 123 | 3.1 | 4.5 | 10 |
| Soured milk (thick) min. 3.5 % fat | 67 | 3.3 | 4.8 | 3.5 |
| Soured milk (thick) skimmed, max. 0.5 % fat | 37 | 3.2 | 5.2 | 0.1 |
| Soured milk cheese < 10 % fat in dry matter | 128 | 30 | 0 | 0.47 |
| Spray cream/whipping cream, sweetened, min. 30 % fat | 309 | 2.4 | 7.2 | 30 |
| Spread made from vegetable fats, cream, skimmed yogurt | 230 | 4.8 | 2.5 | 22.1 |
| Steinbuscher cheese min. 30 % fat in dry matter | 243 | 26.5 | 0.01 | 15 |
| Steinbuscher cheese min. 45 % fat in dry matter | 296 | 21.6 | 0.01 | 23 |
| Steinbuscher cheese min. 50 % fat in dry matter | 316 | 20 | 0.01 | 26 |
| Steppenkäse cheese min. 30 % fat in dry matter | 246 | 26.3 | 0.01 | 15.4 |
| Steppenkäse cheese min. 45 % fat in dry matter | 328 | 24.1 | 0.01 | 25.4 |
| Sweet whey | 25 | 0.82 | 4.7 | 0.24 |
| Sweet whey powder | 349 | 10.9 | 72.8 | 1.1 |
| Tilsit cheese min. 30 % fat in dry matter | 273 | 28.7 | 0.05 | 17.2 |
| Tilsit cheese min. 40 % fat in dry matter | 303 | 24.8 | 0 | 22.3 |
| Tilsit cheese min. 45 % fat in dry matter | 355 | 25.8 | 0.03 | 27.7 |
| Tilsit cheese min. 50 % fat in dry matter | 359 | 22.3 | 0 | 29.6 |
| Tilsit cheese min. 60 % fat in dry matter | 419 | 19 | 0 | 37.8 |
| Trappista cheese min. 45 % fat in dry matter | 345 | 25.1 | 0.01 | 26.8 |
| Trappista cheese min. 50 % fat in dry matter | 374 | 23.5 | 0.01 | 30.7 |
| Weisslacker cheese min. 40 % fat in dry matter | 268 | 21.8 | 0.01 | 19.7 |
| Weisslacker cheese min. 45 % fat in dry matter | 294 | 20.8 | 0.01 | 23 |
| Weisslacker cheese min. 50 % fat in dry matter | 327 | 20 | 0.01 | 27 |
| Whey with fruit juice, sugar and artificial sweeteners fortified with vitamins | 33 | 0.6 | 7 | 0.1 |
| Whipping cream min. 36 % fat | 363 | 2.2 | 3 | 38 |
| Whole milk powder | 483 | 24.7 | 35.1 | 26.2 |
| Whole milk, 3.5 % fat, lactose-free, ultra-heated | 63 | 3.2 | 4.6 | 3.5 |
| Whole milk, 3.5 % fat, ultra-heated | 62 | 3.2 | 4.2 | 3.5 |
| Whole milk, fresh, 3.5 % fat, lactose-free, pasteurised | 62 | 3.6 | 4.2 | 3.5 |
| Wilstermarsch cheese min. 45 % fat in dry matter | 321 | 23.4 | 0 | 24.9 |
| Wilstermarsch cheese min. 50 % fat in dry matter | 362 | 21.6 | 0 | 30.3 |