Peter
I was thinking about this table just a couple of hours ago..... I wonder
if it is correct in that when you look at the analysis of WHEY and the
yoghurt (undefined as to type and composition) something just doesn't seem to
add up. Most commercial nonfat plain yoghurts seems to have quite a bit of
whey, given their consistency.
I would suspect that the drier the cultured dairy product, the less whey
they would contain.....
I think I'll try to find addresses for Stonyfield, Dannon and Yoplait and
ask the question.....
For now, since we make our own yoghurt and kefir, we are maintaining the
whey instead of feeding it to the cats.
mjh
In a message dated 4/19/03 10:39:10 AM Eastern Daylight Time,
FlaxSeedOil2@... writes:
% Protein Cystine Methionine
Cow's Milk 7.55 0.07 0.19
Cottage Cheese 12.39 0.12 0.37
Yogurt 5.25 0.05 0.16
Goat's Milk 3.56 0.05 0.08
Goats's soft cheese* 18.52 0.08 0.49
Soy milk 2.75 0.05 0.04
Silk tofu 4.80 0.07 0.07
Whey dried 11.73 0.21 0.22
USDA Handbook 8 Database Release 15 (August 2002)
Regards
Peter
