Milks High in Phosphorus (41st - 52nd) (per 100 g edible portion)

• Natural cheese (cream)
  
  85 mg
• Yogurt (liquid type)
  
  80 mg
• Milk beverage (coffee flavored)
  
  55 mg
• Cream (milk fat)
  
  50 mg
• Lactic ice (low fat)
  
  45 mg
• Whipping cream (milk fat)
  
  43 mg
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  40 mg
• Milk beverage (fruit flavored)
  
  36 mg
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  30 mg
• Sherbet
  
  22 mg
• Human milk
  
  14 mg
• Lactic acid bacteria beverage (low milk-soilds, nonfat)
  
  12 mg