Foods that are derived from a cow's milk are considered dairy products. There is a wide variety of dairy products available to you, each with its own nutritional values. Most dairy products are high in saturated fat. The amount of carbohydrates found in dairy products varies.
Cheese
Cheeses are dairy products which are low in their carbohydrate content. Most cheeses have less than 1 g of carbohydrates per ounce. According to Diet Bites, 1 oz. of American cheese contains 0.5 g of carbohydrates. One ounce of caraway cheese contains 1 g of carbohydrates. Half a cup of cottage cheese can contain up to 4 g of protein in every ounce.
Cream and Butter
Cream and butter are also products with relatively low carbohydrate content. Two teaspoons of whipped butter contain no carbohydrates. Two teaspoons of salted butter contain only traces of carbohydrates. Two tablespoons of sour cream contain a little more than 1 g of carbohydrates. Two tablespoons of heavy cream contains less than 1 g of carbohydrates. Most creams and butters are high in fat but low in carbohydrates.
Milk and Yogurt
Milk and yogurt are dairy products that are not only high in fat, but are also high in carbohydrates. One cup of whole milk has nearly 12 g of carbohydrates. One cup of skim milk has nearly 14 g of carbohydrates. One cup of low-fat yogurt contains more than 40 g of carbohydrates. One cup of whole milk yogurt contains more than 17 g of carbohydrates. Soy milk is a low-carbohydrate alternative to dairy milk.
Dairy Products
Dairy products are not without their dangers. Many people who are lactose intolerant and have milk allergies cannot ingest dairy products without having digestive problems and allergic reactions. This can happen even if they can eat some dairy products, as some dairy products such as blue cheese may be contaminated with fungi.
References
- Diet Bites: Carbs in Dairy
- Low Carb: Hidden Carbs
- "Harrison's Principles of Internal Medicine (16th edition)"; Lawrence Madoff et al.; 2005
- "Preventive and Social Medicine"; K. Park, J. E. Park; 1995
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