Category
Milchprodukte
Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
Source: USDA FDC - Milchprodukte-Suche
Parmesan cheese, grated cheese parmesan grated Parmesan cheese, shredded parmesan shredded Protein Supplement, Milk Based, Muscle Milk, Powder protein supplement milk based muscle milk powder Provolone cheese, sliced cheese provolone sliced Puddings, Coconut Cream, Dry Mix, Instant, Prepared With 2% Milk puddings coconut cream dry mix instant prepared with 2 milk Puddings, Coconut Cream, Dry Mix, Instant, Prepared With Whole Milk puddings coconut cream dry mix instant prepared with whole milk Puddings, Coconut Cream, Dry Mix, Regular, Prepared With Whole Milk puddings coconut cream dry mix regular prepared with whole milk Puddings, Lemon, Dry Mix, Instant, Prepared With Whole Milk puddings lemon dry mix instant prepared with whole milk Puddings, Vanilla, Dry Mix, Instant, Prepared With Whole Milk puddings vanilla dry mix instant prepared with whole milk
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Cluster composition
This category covers 136 ingredients. The dominant attribute clusters are dairy variants (fat-driven density) and chopped or sliced produce. 5 ingredients sit in a different cluster and behave outside the typical pattern.
- dairy variants (fat-driven density) — 117 ingredients
- chopped or sliced produce — 14 ingredients
- dry powders and leaveners — 5 ingredients
Notable exceptions
Beverages, Eggnog-Flavor Mix, Powder, Prepared With Whole Milk dry powders and leaveners Cream Substitute, Powdered dry powders and leaveners Dessert Topping, Powdered, 1.5 Ounce Prepared With 1/2 Cup Milk dry powders and leaveners Milk powder (nonfat dry) dry powders and leaveners Protein Supplement, Milk Based, Muscle Milk, Powder dry powders and leaveners
FAQ
Does fat percentage matter? Yes. A cup of heavy cream is heavier than milk; swapping without weight alters richness and texture.
Zusammenfassung
Diese Tabellen rechnen Volumen in Masse um – mit zutatspezifischen Dichten. Für Präzision Gewicht verwenden; das Volumen variiert mit Verdichtung, Schnitt und Temperatur.
Methodik
- Referenzwerte aus US-Regierungsquellen (USDA FoodData Central, USDA FNDDS) und Labordaten, soweit verfügbar.
- Berechnungen mit hoher interner Präzision und Rundung auf praxistaugliche Küchenwerte.
- Standardvolumen: US-Cup, sofern auf der Seite nichts anderes angegeben.
Maßeinheiten
- Masse: Gramm (g).
- Volumen: mL, US-Cup, EL (Esslöffel), TL (Teelöffel).
- Temperatur: Raumtemperatur, sofern nicht anders angegeben.
Quellen (.gov)
Beispiele und Sonderfälle
- Vollmilch vs. Magermilch unterscheiden sich in Feststoffen und Dichte (USDA FDC).
- Joghurt variiert nach Fettgehalt und Abtropfgrad (USDA FDC).
- Käsesorte und Feuchtigkeitsgehalt verändern die Gramm pro Tasse (USDA FDC).
Zuletzt aktualisiert: 2026-06-06