Cheeses Swiss, cottage

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

Milk can be, and is, processed into many different varieties of cheese. In fact, there are over 2,000 different named cheeses. Some are made from whole milk, others from milk that has had part of the fat removed, and still others from skim milk. (The most important variety produced from skim milk is cottage cheese.) In 1990, American types of cheese accounted for 50% of the U.S. total cheese production, of which 96% was American Cheddar and 2.2% was other American types (Colby, washed curd, stirred curd, Monterey). Other important types of cheese are Italian (mostly soft varieties), Swiss, Muenster, cream, blue, and Neufchatel. 

Cheese making—During this process, milk is clotted by either acid or rennet (an enzyme-containing substance derived from animal stomachs) so that it separates into cheese and whey. Usually, much more calcium and phosphorus are lost in the whey from acid-clotted items like cottage cheese than from the rennet-clotted cheeses like Cheddar and Swiss. 

Dieters seeking to cut down their caloric intake while obtaining most of their calcium requirements from dairy products can use a few ounces of Swiss and/or Cheddar cheeses instead of cupfuls of whole milk or cottage cheese. However, each unit of calcium from Cheddar or Swiss cheese costs about 50% more than an equivalent amount from fresh whole milk. 

Low-fat cottage cheese Low-fat, part-skim cheeses like mozzarella, Cheddar, and Swiss Nut milks... 

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