Side-by-Side Comparison
Dairy & Plant-Based Milks
Kefir (Plain Whole Milk) vs. Whole Cow's Milk (3.25% Fat)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Kefir (Plain Whole Milk)
Whole Cow's Milk (3.25% Fat)
Kefir is a tart, effervescent cultured milk fermented with symbiotic colonies of bacteria and yeast (SCOBY kefir grains). Per 100ml, it provides 64 kcal, 3.50g protein, 3.50g fat, 4.4g carbohydrates, and over 30 distinct probiotic strains.
Standardized whole cow's milk contains 3.25% milkfat. Per 100ml, it provides 61 kcal, 3.15g protein (80% casein, 20% whey), 3.25g total fat (1.87g saturated), 4.80g lactose carbohydrate, and 113mg bioavailable calcium.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
64 kcal / 100ml | 61 kcal / 100ml |
|
Protein
|
3.50 g | 3.15 (80% Casein / 20% Whey) g |
|
Total Fat
|
3.50 g | 3.25 g |
|
Saturated Fat
|
2.10 g | 1.87 g |
|
Carbohydrates / Lactose
|
4.40 g | 4.80 g |
|
Calcium
|
120 mg | 113 mg |
|
Potassium
|
150 mg | 132 mg |
|
Lactose Content
|
2.20 (Largely pre-digested by cultures) g | 4.80 g |
|
Curdling / Scalding Temp
|
N/A (Cultured liquid) | 82°C (180°F) |
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