CoFID 2021

Milk and milk products

184 foods in this group. Median energy: 156 kcal per 100 g.

184foods

156 kcalEnergy · median

4 gProtein · median

0 gFibre · median

Subgroups

Cheeses46 Puddings and chilled desserts38 Cows milk24 Ice creams18 Yogurts18 Creams12 Milk-based drinks12 Other milks7 Savoury dishes and sauces6

Highest in protein

Per 100 g of the edible portion

Cheese, Parmesan, fresh36.2 g
Milk, skimmed, dried, fortified36.1 g
Cheese, Cheddar type, half fat32.7 g
Cheese, Emmental30.2 g
Cheese, Cheddar type, '30% less fat'27.9 g

Highest in fibre

Per 100 g of the edible portion

Highest in energy

Per 100 g of the edible portion

Cooking fat, compound, not polyunsaturated900 kcal
Ghee made from vegetable oil900 kcal
Baking fat and margarine (75-90% fat), hard block688 kcal
Cream, fresh, clotted586 kcal
Coffeemate, whitener powder534 kcal

All foods in the group

Per 100 g of the edible portion

Food	kcal	Protein	Fat	Carbohydrate	Fibre
Baking fat and margarine (75-90% fat), hard block	688	0.0	76.4	0.0	0.0
Banana split, homemade	205	2.3	11.8	23.9	0.6
Blancmange, homemade	96	3.3	1.6	18.1	—
Cheese pudding, homemade	170	10.6	9.3	11.7	—
Cheese spread, plain	237	11.3	18.6	6.5	0.0
Cheese spread, plain, reduced fat	154	15.0	7.2	7.9	0.0
Cheese, Brie, rind only	304	16.5	26.4	—	—
Cheese, Brie, with outer rind removed	343	20.3	29.1	0.0	0.0
Cheese, Caerphilly	375	23.2	31.3	0.1	—
Cheese, Camembert	290	21.5	22.7	0.0	0.0
Cheese, Cheddar type, '30% less fat'	314	27.9	22.1	0.8	0.0
Cheese, Cheddar type, half fat	273	32.7	15.8	0.0	0.0
Cheese, Cheddar, English	416	25.4	34.9	0.1	0.0
Cheese, Danish blue	342	20.5	28.9	0.0	0.0
Cheese, Derby	402	24.2	33.9	0.1	—
Cheese, Dolcelatte, rind removed	394	18.0	35.8	0.0	0.0
Cheese, Double Gloucester	413	24.4	35.0	0.1	0.0
Cheese, Edam	341	26.7	26.0	0.0	0.0
Cheese, Emmental	399	30.2	30.9	0.0	0.0
Cheese, Feta	250	15.6	20.2	1.5	0.0
Cheese, Gouda	377	25.3	30.6	0.0	0.0
Cheese, Gruyere	409	27.2	33.3	0.0	—
Cheese, Halloumi	313	23.9	23.5	1.7	0.0
Cheese, Lancashire	382	24.1	31.7	0.1	0.0
Cheese, Mascarpone	435	4.6	44.5	4.3	0.0
Cheese, Mozzarella, fresh	257	18.6	20.3	0.0	0.0
Cheese, Paneer	328	26.0	24.5	0.9	0.0
Cheese, Parmesan, fresh	415	36.2	29.7	0.9	0.0
Cheese, Port Salut, St Paulin type	333	25.5	25.7	0.0	0.0
Cheese, Quark	74	14.6	0.0	4.0	—
Cheese, Red Leicester	403	25.0	33.6	0.1	0.0
Cheese, Red Windsor	401	24.4	33.7	0.0	—
Cheese, Ricotta	144	9.4	11.0	2.0	—
Cheese, Roquefort	375	19.7	32.9	0.0	—
Cheese, Sage Derby	402	24.2	33.9	0.1	—
Cheese, Stilton, blue	410	23.7	35.0	0.1	0.0
Cheese, Stilton, white	362	19.9	31.3	0.1	—
Cheese, Wensleydale	381	23.7	31.8	0.1	0.0
Cheese, White Cheshire	380	23.4	31.8	0.1	0.0
Cheese, cottage, plain	103	9.4	6.0	3.1	0.0
Cheese, cottage, plain, reduced fat	68	10.6	1.5	3.3	0.0
Cheese, goats milk, full fat, soft, white rind	320	21.1	25.8	1.0	0.0
Cheese, hard, average	411	24.9	34.5	0.1	0.0
Cheese, processed, plain	297	17.8	23.0	5.0	0.0
Cheese, processed, slices, reduced fat	190	16.7	9.6	9.7	0.0
Cheese, processed, smoked	303	20.5	24.5	0.2	—
Cheese, spreadable, full fat, soft, white	252	5.3	24.4	3.0	0.0
Cheese, spreadable, medium fat, soft, white	153	9.8	11.2	3.5	0.0
Cheese, spreadable, soft white, low fat	99	11.9	3.6	5.0	0.0
Cheese, white, average	381	23.7	31.8	0.1	0.0
Cheesecake, fruit, frozen	294	4.0	16.2	35.2	1.0
Cheesecake, fruit, individual	264	6.1	12.3	34.5	1.6
Cheesecake, homemade	325	6.2	22.8	25.4	0.6
Chocolate nut sundae	271	2.6	15.0	33.5	—
Cocoa powder	312	18.5	21.7	11.5	—
Cocoa powder, made up with semi-skimmed milk	58	3.7	2.0	6.7	—
Cocoa powder, made up with skimmed milk	46	3.7	0.6	6.7	—
Cocoa powder, made up with whole milk	74	3.6	3.9	6.6	—
Coffeemate, whitener powder	534	2.1	34.5	57.3	0.0
Complan powder, savoury, made up with water	97	3.6	3.5	13.9	0.0
Complan powder, sweet, made up with semi-skimmed milk	132	6.1	4.5	17.8	0.0
Complan powder, sweet, made up with skimmed milk	122	6.1	3.4	17.9	0.0
Complan powder, sweet, made up with water	98	3.5	3.3	14.6	0.0
Complan powder, sweet, made up with whole milk	145	6.1	6.0	17.7	0.0
Cooking fat, compound, not polyunsaturated	900	0.0	100.0	0.0	0.0
Cornetto type ice cream cone	292	3.5	14.4	39.6	1.2
Cream substitute, double	345	2.6	35.7	3.6	0.2
Cream substitute, single	158	3.1	14.5	4.0	—
Cream, dairy, UHT, canned spray, 85% cream	252	1.9	24.2	7.2	0.0
Cream, dairy, UHT, half fat, canned spray	196	2.8	17.3	7.6	0.0
Cream, dairy, extra thick (24% fat)	236	2.9	23.5	3.4	0.0
Cream, fresh, clotted	586	1.6	63.5	2.3	0.0
Cream, fresh, double, including Jersey cream	496	1.6	53.7	1.7	0.0
Cream, fresh, single	193	3.3	19.1	2.2	0.0
Cream, fresh, whipping	381	2.0	40.3	2.7	0.0
Cream, half, fresh	148	3.0	13.3	4.3	—
Creme caramel, retail	104	3.0	1.6	20.6	—
Creme fraiche, full fat	378	2.2	40.0	2.4	0.0
Creme fraiche, half fat	162	2.7	15.0	4.4	0.0
Crème caramel, homemade	157	5.1	3.3	28.7	0.0
Custard, confectioners'	153	6.6	3.8	24.8	0.3
Custard, egg	95	5.9	3.4	10.9	0.0
Custard, made up with semi-skimmed milk	95	4.0	2.0	16.4	0.0
Custard, made up with skimmed milk	81	4.0	0.3	16.5	0.0
Custard, made up with whole milk	114	4.0	4.2	16.3	0.0
Custard, ready to eat, canned and tetra-pak	98	2.7	2.9	16.3	0.0
Desserts, dairy, chocolate	214	4.3	10.7	26.7	0.0
Fromage frais, fruit, children's, fortified	99	5.8	2.9	13.2	0.2
Fromage frais, virtually fat free, fruit	50	6.8	0.2	5.6	0.7
Fromage frais, virtually fat free, natural	49	7.7	0.1	4.6	0.0
Fruit fool, homemade	163	1.0	9.3	20.2	—
Ghee made from vegetable oil	900	0.1	100.0	0.0	0.0
Ice cream bars/choc ices, chocolate coated, luxury	336	3.9	21.1	34.9	—
Ice cream bars/choc ices, non-dairy, with chocolate flavoured coating	295	3.2	21.7	23.2	0.0
Ice cream desserts, frozen	251	3.5	17.6	21.0	0.0
Ice cream with cone, non-dairy, vanilla	200	2.9	7.5	32.0	0.3
Ice cream with wafers, non-dairy, vanilla	199	2.9	7.5	31.7	0.3
Ice cream, dairy, luxury, with chocolate/caramel	262	4.2	13.9	32.2	1.3
Ice cream, dairy, vanilla, soft scoop	169	3.2	8.2	22.0	0.2
Ice cream, non dairy, vanilla, soft scoop	192	2.6	7.7	29.8	0.2

Source: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England · contains public sector information licensed under the Open Government Licence v3.0.

Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit.