Dairy

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 - dairy search

A–Z filter

All B C E F G H K M P R S W Y

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

Page 1 of 1

Cluster composition

This category covers 57 ingredients. The dominant attribute clusters are dairy variants (fat-driven density) and chopped or sliced produce. 2 ingredients sit in a different cluster and behave outside the typical pattern.

dairy variants (fat-driven density) — 44 ingredients
chopped or sliced produce — 11 ingredients
dry_powder — 2 ingredients

Notable exceptions

Milk powder (nonfat dry) dry_powder Protein Supplement, Milk Based, Muscle Milk, Powder dry_powder

FAQ

Does fat percentage matter? Yes. A cup of heavy cream is heavier than milk; swapping without weight alters richness and texture.

Primer

These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.

Methodology

Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
Conversions keep higher-precision intermediates and round to practical kitchen values.
Default volume is the US cup unless a page explicitly uses metric or UK standards.

Unit standards

Mass: grams (g).
Volume: mL, US cup, tbsp, tsp.
Assumed temperature: room temperature unless stated otherwise.

Sources (.gov)

Examples and edge cases

Whole vs. skim milk differ in solids and density (USDA FDC).
Yogurt varies by fat and straining level (USDA FDC).
Cheese type and moisture change grams per cup (USDA FDC).

Last updated: 2026-08-31

← Back to converters Go to A–Z index