Composition

The composition of the following products available on the Swiss market was analysed: natural yoghurt, sour milk and yoghurts with fruits and flavourings. The mean content of the principal compounds, vitamins, minerals and trace elements are shown in the tables below.

Table 1: of the composition of natural yoghurt with sour milk and variously flavoured yoghurts

Amounts per 100 g	1	Unit	Natural yoghurt	Sour milk Bifidus	Strawberry yoghurt	Hazelnut yoghurt	Chocolate yoghurt
Water		g	85.6	85.5	76.8	74.7	73.5
Protein		g	4.0	4.1	3.5	3.9	4.0
Fat		g	3.6	3.6	2.7	4.6	3.9
Lactose		g	3.4	3.6	3.1	2.9	3.5
Saccharose		g	0	0	8.6	10.0	11.3
Glucose		g	0.10	0.05	1.0	0.08	0.08
Galactose		g	1.03	0.81	0.69	0.83	0.65
Lactic acid		g	0.98	0.89	0.90	0.90	0.87
Cholesterol		mg	nd	nd	nd	nd	nd
Energy		kcal	70	70	97	115	115
		kJ	295	290	405	480	480
Sodium		mg	49	45	42	46	44
Calcium		mg	138	147	113	114	126
Potassium		mg	168	178	148	153	198
Magnesium		mg	12.0	12.2	11.3	15.8	17.9
Phosphorous		mg	112	114	97	102	112
Zinc		mg	0.444	0.455	0.390	0.508	0.539
Iron		µg	17	17	50	111	251
Copper		µg	4.4	3.8	9.1	44	64
Manganese		µg	2.8	3.1	43	269	60
Vit. A		µg	36	37	26	27	29
Vit. E		µg	96	114	100	778	431
Vit. B1		µg	21	21	nd	nd	nd
Vit. B2		µg	163	160	132	133	116
Vit. B6		µg	39	37	35	68	56

¹  = mean value;  = median, nd =not determinded

Table 2: Comparison of the composition of natural yoghurt with variously flavoured yoghurts

Amounts per 100 g	1	Unit	Natural yoghurt	Mocha yoghurt	Mocha bio yoghurt	Vanilla yoghurt
Water		g	85.6	77.4	78.2	77.6
Protein		g	4.0	3.8	3.5	3.8
Fat		g	3.6	3.1	3.3	3.0
Lactose		g	3.4	3.6	4.2	3.4
Saccharose		g	0	8.8	7.8	8.9
Glucose		g	0.10	<0.03	<0.03	0.07
Galactose		g	1.03	0.70	0.28	0.71
Lactic acid		g	0.98	0.88	0.71	0.93
Cholesterol		mg	nd	nd	nd	nd
Energy		kcal	70	98	94	97
		kJ	295	410	395	405
Sodium		mg	49	42	42	45
Calcium		mg	138	126	119	132
Potassium		mg	168	172	196	126
Magnesium		mg	12.0	13.2	18.0	11.1
Phosphorous		mg	112	103	102	104
Zinc		mg	0.444	0.449	0.456	0.472
Iron		µg	17	53	185	16
Copper		µg	4.4	3.7	5.4	4.7
Manganese		µg	2.8	13.9	66	2.8
Vit. A		µg	36	26	32	22
Vit. E		µg	96	90	117	83
Vit. B1		µg	21	nd	nd	17
Vit. B2		µg	163	147	158	136
Vit. B6		µg	39	nd	nd	30

Source: Sieber R., Badertscher R., Bütikofer U., Nick B.: Beitrag zur Kenntnis der Zusammensetzung von schweizerischem Joghurt [Contribution to knowledge of the composition of Swiss yoghurt]. Mitt.Gebiete Lebensm.Hyg.87, 743–754 (1996).

¹  = mean value;  = median, nd = not determined