![]() ![]() However, it has a few more carbs than most cheese because some lactose remains. Similarly, during yogurt production, milk is treated with different strains of bacteria that ferment most of the lactose into lactic acid. Additionally, the liquid whey that results during processing - which contains protein, water, and lactose - is drained off, leaving mainly casein. Sweetened yogurt: 10 to 20 grams of net carbsįor example, when making cheese, milk is treated with bacteria that causes the lactose (sugar) to be fermented into lactic acid, thereby removing most of the carbs. Milk: 13 grams of net carbs per cup (8 ounces/240 ml) Whole-milk plain yogurt: 5 grams of net carbsīuttermilk: 13 grams of net carbs per cup (8 ounces/240 ml) Semisoft cheese (eg, Monterey Jack, havarti): 3 grams of net carbs Hard-aged cheese (eg, Swiss, cheddar, provolone): 1-3 grams of net carbs Soft-ripened cheese (eg, brie, Camembert): 0.5 grams of net carbs The list below contains the number of net carbs per 100-gram (3.5-ounce) serving of different dairy products, unless otherwise noted. In general, milk that has been fermented with bacteria is lower in carbs than non-fermented dairy. Why are some types of dairy high in carbs and others low? It depends how they’re processed and how much lactose remains afterwards. ![]() 6ĭairy products made from milk include cream, cheese, butter, and yogurt - and their carb counts differ quite a bit. Glucose then enters your bloodstream, raising blood sugar levels. In your digestive tract, it’s broken down into the single sugars galactose and glucose.
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