Side-by-Side Comparison
Dairy & Plant-Based Milks
Skyr (Traditional Icelandic 0%) vs. Whole Cow's Milk (3.25% Fat)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Skyr (Traditional Icelandic 0%)
Whole Cow's Milk (3.25% Fat)
Skyr is an ancient Icelandic cultured dairy product made with heirloom bacterial cultures (Streptococcus thermophilus and Lactobacillus bulgaricus). Per 100g, it provides 62 kcal, 11.0g protein, 0.20g fat, 4.0g carbohydrates, and rich calcium.
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
|
62 kcal / 100g | 61 kcal / 100ml |
|
Protein
|
11.0 g | 3.15 (80% Casein / 20% Whey) g |
|
Total Fat
|
0.20 g | 3.25 g |
|
Saturated Fat
|
0.10 g | 1.87 g |
|
Carbohydrates / Lactose
|
4.00 g | 4.80 g |
|
Calcium
|
125 mg | 113 mg |
|
Potassium
|
150 mg | 132 mg |
|
Lactose Content
|
2.50 g | 4.80 g |
|
Curdling / Scalding Temp
|
N/A (Cultured fresh cheese curd) | 82°C (180°F) |
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