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Type of Animal Lactose Percentage
Human 6.2-7.5%
Ass 6.0-6.2%
Buffalo 5.2%
Buffalo (Chinese) 3.7%
Buffalo (Eqyptian) 4.9%
Buffalo (Indian) 4.4-5.5%
Camel 3.3-5.0%
Carabao 4.3% (Note: this is the Philippine water buffalo, not the Canadian reindeer)
Cat 4.8-4.9%
Cow (Whole milk) 3.7-5.1%
Dog 3.1-4.0%
Elephant 4.7-8.8%
Fox 5.1%
Goat 4.1-4.7%
Hippopotamus 4.4%
Horse 6.0-6.7%
Llama 5.3-6.0%
Mink 2.0%
Monkey 5.9-7.0%
Opossum 3.2%
Pig 5.0-5.5%
Platypus 0.0%
Porpoise 1.3%
Rabbit 2.0-2.1%
Rat 2.6-2.8%
Reindeer 2.4-2.6%
Rhinoceros 7.2%
Sea Lion 0.0%
Seal 2.6%
Sheep 4.6-5.4%
Whale 1.8%
Yak 4.6%
Dairy Product Lactose %
Fluid Milks Range Average
Regular Whole Milk 3.7-5.1% 4.8%
2% Lowfat Milk 3.7-5.3% 4.9%
1% Lowfat Milk 4.8-5.5% 5.0%
Nonfat (Skim) Milk 4.3-5.7% 5.2%
Chocolate Milk 4.1-4.9% 5.0%
Half-and-half 4.0-4.3% 4.2%
Light Cream 3.7-4.0% 3.9%
Whipping Cream 2.8-3.0% 2.9%
70% Lactose-reduced Milk 1.6%
80% Lactose-reduced Milk 1.1%
100% Lactose-reduced Milk 0.0-0.5%
Cultured Milk Products Range Average
Sour Cream 3.0-4.3% 3.9%
Buttermilk 3.6-5.0% 4.3%
Yogurt, commercial lowfat 1.9-6.0%
Yogurt, commercial whole milk 4.1-4.7%
Sweet Acidophilus Milk 4.4%
Kefir, commercial part-skim 4.0%
Concentrated Milks Range Average
Sweetened Condensed Milk 11.4-16.3% 12.9%
Evaporated, whole and skim 9.7-11.0% 10.3%
Frozen Milks Range Average
Ice Creams 3.1-8.4%
Ice Milks 7.6%
Sherbets 0.6-2.1%
Milk Fats Range Average
Butters 0.8-1.0%
Margarines 0.0-1.0%
Dry Milks Range Average
Nonfat Dry Milk 49.0-52.3% 51.3%
Instant Nonfat Dry Milk 49.5-54.0%
Dry Whole Milk 36.0-38.5% 37.5%
Dry Buttermilk 46.5-50.0%
Dry Buttermilk Product 48.0-55.0%
Wheys Range Average
Dry Whey (sweet-type) 63.0-75.0%
Dry Whey (sour-type) 61.0-70.0%
Reduced Lactose Whey (dry) 52.0-58.0%
Reduced Minerals Whey (dry) 70.0-80.0%
Dairy Product Solids 65.0-85.0%
Whey Protein Concentrate (dry) 10.0-55.0%
Whey Protein Isolate (dry) 0.5%
Cheddar-type Whey (liquid) 4.5-5.1%
Cottage Cheese Whey (liquid) 4.5-4.9%
Lactose Range Average
Lactose (dry) over 98.0%
Lactose Product (dry) 93.0-97.0%
Cheeses Range Average
American 1.6-5.2%
American (pasteurized processed) 0.0-14.2%
Blue 0.0-2.5%
Brick 0.0-2.8%
Brie 0.0-2.0%
Camembert 0.0-1.8%
Cheddar (mild) 0.0-2.1%
Cheddar (sharp) trace-2.1%
Colby 1.6-5.2%
Cottage Cheese (uncreamed) 0.0-3.5%
Cottage Cheese (diet) 3.4%
Cottage Cheese (2%) 3.6%
Cottage Cheese (1%) 2.7%
Cottage Cheese (creamed) 0.6-3.3%
Cream Cheese 0.4-2.9%
Edam 0.0-1.4%
Feta 4.1
Gouda 0.0-2.2%
Liederkranz near 0%
Limberger 3.6%
Mozzarella (part-skim) 0.0-3.1%
Muenster 0.0-1.1%
Neufchatel 0.4-2.9%
Parmesan (grated) 2.9-3.7%
Parmesan (hard) 0.0-3.2%
Provolone 0.0-2.1%
Quarg 3.0%
Ricotta 0.2-5.1%
Romadur 2.5%
Romano 0.0-3.6%
Roquefort 2.0%
Stilton 0.8%
Swiss 0.0-3.4%
Swiss (pasteurized processed) 0.0-2.1%
Velveeta 9.3%