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

• Lactic acid bacteria beverage (low milk-soilds, nonfat)
  
  0.4 g
• Sherbet
  
  0.9 g
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  1.1 g
• Human milk
  
  1.1 g
• Milk beverage (fruit flavored)
  
  1.2 g
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  1.5 g
• Whipping cream (milk fat)
  
  1.7 g
• Lactic ice (low fat)
  
  1.8 g
• Cream (milk fat)
  
  2 g
• Milk beverage (coffee flavored)
  
  2.2 g
• Coffee whitener (powder, vegetable fat)
  
  2.8 g
• Yogurt (liquid type)
  
  2.9 g
• Lactic ice (regular)
  
  3.1 g
• Goat milk
  
  3.1 g
• Raw milk (holstein)
  
  3.2 g
• Ordinary liquid milk
  
  3.3 g
• Skimmed milk
  
  3.4 g
• Ice milk
  
  3.4 g
• Milk containing recombined milk (high fat)
  
  3.5 g
• Ice cream (high fat)
  
  3.5 g