Milks Low in Ash (1st - 20th) (per 100 g edible portion)

• Lactic acid bacteria beverage (low milk-soilds, nonfat)
  
  0.2 g
• Human milk
  
  0.2 g
• Whipping cream (milk fat)
  
  0.3 g
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  0.3 g
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  0.3 g
• Sherbet
  
  0.3 g
• Milk beverage (fruit flavored)
  
  0.4 g
• Cream (milk fat)
  
  0.4 g
• Lactic ice (low fat)
  
  0.4 g
• Milk beverage (coffee flavored)
  
  0.5 g
• Whipping cream (milk and vegetable fat)
  
  0.6 g
• Yogurt (liquid type)
  
  0.6 g
• Raw milk (jersey)
  
  0.7 g
• Raw milk (holstein)
  
  0.7 g
• Ordinary liquid milk
  
  0.7 g
• Skimmed milk
  
  0.7 g
• Coffee whitener (liquid, milk fat)
  
  0.7 g
• Coffee whitener (liquid, milk and vegetable fat)
  
  0.7 g
• Coffee whitener (liquid, vegetable fat)
  
  0.7 g
• Ice milk
  
  0.7 g