Milks Low in Phosphorus (per 100 g edible portion)

• Lactic acid bacteria beverage (low milk-soilds, nonfat)
  
  12 mg
• Human milk
  
  14 mg
• Sherbet
  
  22 mg
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  30 mg
• Milk beverage (fruit flavored)
  
  36 mg
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  40 mg
• Whipping cream (milk fat)
  
  43 mg
• Lactic ice (low fat)
  
  45 mg
• Cream (milk fat)
  
  50 mg
• Milk beverage (coffee flavored)
  
  55 mg
• Yogurt (liquid type)
  
  80 mg
• Natural cheese (cream)
  
  85 mg
• Milk containing recombined milk (low fat)
  
  90 mg
• Goat milk
  
  90 mg
• Raw milk (holstein)
  
  91 mg
• Ordinary liquid milk
  
  93 mg
• Lactic ice (regular)
  
  93 mg
• Skimmed milk
  
  95 mg
• Milk containing recombined milk (high fat)
  
  100 mg
• Yogurt (whole milk, unsweetened)
  
  100 mg