What Exactly Are Dairies?

The term "cheese products" refers to foods and beverages derived from mammalian milk. Cow's milk is far more prevalent in the United States and Europe than other varieties of milk. However, goat and sheep milk products are also quite popular in various cultures.

Milk is a somewhat nutritious food source of proteins, lipids, and carbohydrates:

  • cheese and whey are the two primary proteins found in milk. Milk includes around 80% casein and 20% whey protein.
  • Milk is primarily composed of saturated fats. cheese fats contain 70% saturated fats, 25% monounsaturated fats, 5% polyunsaturated fats, and 5% naturally occurring trans fats.
  • Lactose (milk sugar) is a carbohydrate present in milk. These simple sugars are broken down in the digestive system into galactose and glucose. Glucose is then absorbed into the bloodstream, resulting in an increase in blood sugar levels.

Cream, cheese, butter, and yogurt are among cheese products that contain variable levels of carbs.

Carbohydrate content in various cheese products

Why are some types of cheese products rich in carbohydrates while others are low in carbohydrates? It is dependent on their treatment and the amount of lactose released. By and large, bacteria-fermented milk contains fewer carbs than non-fermented milk. 

When cheese is created, for example, milk is treated with bacteria that induce lactose (sugar) to boil in lactic acid, so removing the majority of carbs. Additionally, the liquid produced by wheezing is eliminated throughout the process, leaving the majority of the casein behind.

Similarly, while making yogurt, milk is treated with a variety of bacterial strains that convert the majority of lactose to lactic acid. It does, however, contain somewhat more carbs than most cheeses due to the presence of lactose. Carbohydrate content in yogurt is primarily determined by the fermentation duration. The longer it is fermented, the more lactose is used, resulting in lower carbohydrate content in the final product.

The following table summarizes the carbohydrate content of several popular cheese products. We discussed the various types of cheeses, but due to the diversity of countries, we have included a special section on cheeses below.

Carbohydrates are Kept To a Minimum (0-3 grammes per 100 grammes / 3.5 oz).

  • Butter and ghee: Butter is formed entirely of lactose (sugar) and whey (protein). Ghee, sometimes known as chlorinated butter, contains neither lactose nor whey. Per 100 grams of butter, it includes only 0.1 grams of carbs and 0.1 grams of protein. As a result, like ghee, it is practically carbohydrate-free.
  • Velvet cherry, kembert, and similar soft-baked cheeses include the fewest carbs of any cheeses, at only 0.5 grams per 100 grams.
  • Hard cheeses like Spanish Manchego, cooked goat, Swiss (Emanuel), Adam, Gouda, Cheddar, Grover, Mar de Plata (or Petegrass), pecorino, and provolone are low in lactose. They like cats. Most provide 3 g trace carbs per 100 g. Italian Parmesan and Grana Padano have less than 0.5g carbs.
  • Semi-soft cheeses like fresh and aged mozzarella, soft goat cheese, and Hawaiian are versatile and available in the US and Europe. They have about 2 to 3 grams of carbs per 100 grams more than most hard cheeses. Blue cheeses like Gorgonzola, Rockfort, and Stelton are in this category, but if they are from the EU, they usually contain no carbohydrates.
  • Creamy cheese: cow or goat (Argentine butter cheese). This fruit contains between 0.5 and 2 grams of carbohydrate per 100 grams. In these cases, make sure they are standard products. To reduce costs, starch is often added to this type of cheese, increasing carbohydrate intake and decreasing health.
  • Whole Greek Yogurt is the best option for low-carb or keto yogurt. It is low in carbohydrates and thicker than other yogurts due to the removal of liquid whey (milk sugar, lactose). Although the carbohydrate content varies between brands, Greek yogurt contains approximately 3 grams per 100 grams (just under 1 cup) and 5 grams per 170 grams container (1 cup).
  • Heavy cream: Make it by adding fat to milk. Although lower in carbs than milk, it is not carb-free. 3 g carbs per 100 g whipping cream (approximately 0.5 grams per tablespoon).