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Milk, whole milk cultured, Kulturmelk

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 88 g 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Kilojoules 254 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 61 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 3.5 g 73b Product information, analysed values provided by industry 2009/2010
Saturated fatty acids 2.3 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Transunsaturated fatty acids 0.1 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cis-mono unsaturated fatty acids 0.8 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cis-poly unsaturated fatty acids 0.1 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cholesterol 9 mg 66a Calculated in relation to the percentage of fat in similar food item.
Carbohydrate, glycemic 4 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 4 g 73b Product information, analysed values provided by industry 2009/2010
Sugar, added 0 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 3.3 g 73b Product information, analysed values provided by industry 2009/2010
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 34 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 32 µg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Beta-carotene 22 µg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Vitamin D 0 µg 73g Vitamin D calculated from the factor 0.005 µg vitamin D/g fat in dairy cream.
Vitamin E 0.1 alfa-TE 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Thiamin 0.05 mg 73b Product information, analysed values provided by industry 2009/2010
Riboflavin 0.15 mg 73b Product information, analysed values provided by industry 2009/2010
Niacin 0.1 mg 73b Product information, analysed values provided by industry 2009/2010
Vitamin B6 0.04 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Folate 11 µg 67 Calculated from similar food.
Vitamin B12 0.2 µg 73b Product information, analysed values provided by industry 2009/2010
Vitamin C 0 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Calcium 116 mg 73b Product information, analysed values provided by industry 2009/2010
Iron 0.1 mg 73b Product information, analysed values provided by industry 2009/2010
Sodium 37 mg 73b Product information, analysed values provided by industry 2009/2010
Potassium 153 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Magnesium 10 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Zinc 0.4 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Selenium 1 µg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Copper 0.02 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Phosphorus 90 mg 73b Product information, analysed values provided by industry 2009/2010

Classifications

LanguaL coding of the food
LanguaL Classification
A0101 Cultured milk product (US CFR)
A0783 Fermented milk product (EUROFIR)
B1201 Cow
C0235 Milk
E0102 Liquid, high viscosity
F0018 Partially heat-treated
G0003 Cooking method not applicable
H0107 Lactic acid-other agent fermented
H0306 Homogenized or emulsified
J0131 Preserved by chilling
J0135 Pasteurized by heat
K0003 No packing medium used
M0146 Paperboard container with plastic liner
M0213 Box
M0343 Paperboard container, surface treated inside
N0017 Polyethylene
P0024 Human consumer, no age specification
R0316 Norway
Z0112 Food industry prepared

Foods in Milk and milk based beverages

Food Groups