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
Yogurt, flavored, lowfat yogurt flavored lowfat Yogurt, Fruit Variety, Nonfat yogurt fruit variety nonfat Yogurt, Fruit Variety, Nonfat, Fortified With Vitamin D yogurt fruit variety nonfat fortified with vitamin d Yogurt, Fruit, Low Fat, 10 Grams Protein Per 8 Ounce yogurt fruit low fat 10 grams protein per 8 ounce Yogurt, Fruit, Low Fat, 10 Grams Protein Per 8 Ounce, Fortified With Vitamin D yogurt fruit low fat 10 grams protein per 8 ounce fortified with vitamin d Yogurt, Fruit, Low Fat, 9 Grams Protein Per 8 Ounce, Fortified With Vitamin D yogurt fruit low fat 9 grams protein per 8 ounce fortified with vitamin d Yogurt, Fruit, Low Fat,9 G Protein/8 Oz yogurt fruit low fat 9 g protein 8 oz Yogurt, Greek, Strawberry, Lowfat yogurt greek strawberry lowfat Yogurt, plain yogurt plain Yogurt, Plain, Low Fat yogurt plain low fat Yogurt, Plain, Skim Milk yogurt plain skim milk Yogurt, Plain, Whole Milk yogurt plain whole milk Yogurt, Vanilla, Low Fat. yogurt vanilla low fat Yogurt, Vanilla, Non-Fat yogurt vanilla non fat
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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