20120210 - Nutritional balance of milk and yogurt types

[Quasi-science] [<Normal page] [PEREZGONZALEZ Jose D (2011). Nutritional balance of milk and yogurt types. Journal of Knowledge Advancement & Integration (ISSN 1177-4576), 2012, pages 74-75.]

Milk and yogurt types' BNI

Different types of conventional milk and yogurt4 reach different nutritional balance when analysed using the Balanced Nutrition Index™ (BNI™) technology.

Illustration 1 is a quick comparative table of the average nutritional balance of milk and yogurt types ranked according to their BNI value. Foods pertaining to the same category are color coded for easier identification. (Results are based on research by Perezgonzalez, 2011a1,b2,c3.)

Illustration 1: The nutritional balance of milk & yogurt types (averages)
unbalance BNI
slight 16.91-p, Standard oatmilk
~ 26.77s, Low-fat soymilk
moderate 38.13s, Standard ricemilk
~ 48.17f, Standard soymilk
~ 52.32s, Fat-free soymilk
~ 54.72s, Low-fat natural yogurt
high 64.29s, Low-fat flavored soymilk
~ 67.50s, Standard natural yogurt
~ 77.49sf, Creamy natural yogurt
~ 88.42sf, Standard cow milk
~ 90.26s, Fat-free flavored yogurt
~ 91.56s, Low-fat flavored yogurt
~ 92.68s, Semi-skimmed cow milk
~ 92.90s, Standard flavored soy yogurt
~ 94.19s, Creamy flavored yogurt
~ 95.20s, Standard flavored yogurt
extreme 101.11s, Semi-skimmed flavored cow milk
~ 104.13s, Standard flavored cow milk
~ 122.85s, Skimmed cow milk
~ 125.80s, Fat-free natural yogurt

Non-dairy milks are more balanced than dairy milk, while yogurt tends to have a balance similar to that of dairy milk. Furthermore, the extreme reduction of fat and the flavoring of products, which normally imply a greater proportion of sugars, tend to increase the level of nutritional unbalance of milks and yogurts. Thus, overall, non-dairy milks and natural yogurts are more balanced than standard cow milk, while non-standard cow milk and flavored products are more unbalanced than standard cow milk.

Above results suggest the recommendation to consume less of non-standard dairy milk and flavored products, as well as to use dairy milk as part of meals (eg, at breakfast) rather than as a stand-alone drink. Dairy milk could be substituted with more balanced non-dairy alternatives as stand-alone drinks when the rest of the diet is relatively balanced.

1. PEREZGONZALEZ Jose D (2011a). Milking veggies. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 5.
2. PEREZGONZALEZ Jose D (2011b). White gold. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 6.
3. PEREZGONZALEZ Jose D (2011c). Yogurts galore. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 1.
+++ Footnotes +++
4. These types are based on the proportion of fat content per 100ml or 100g, roughly as follows: semi-skimmed milk (< 0.3%), skimmed milk (about 1.7%), standard milk (> 3.25%); low-fat non-dairy milk (about 1.7%), standard non-dairy milk (> 2.9%); fat-free yogurt (< 0.3%), low-fat yogurt (about 0.3-2%), standard yogurt (about 2-6%), and creamy yogurt (> 6%).

Want to know more?

BNI-INE - Referents and averages list
This BNI page offers the latest information on food nutritional balance.
Wiki of Science - Balance Nutrition Index™ (BNI™)
This Wiki of Science page offers more information about the BNI™ technology.
Wiki of Science - Nutritional balance of standard milks and yogurts
This Wiki of Science page focuses on the nutritional balance of standard milks and yogurts, as products available for human consumption internationally.


Jose D PEREZGONZALEZ (2012). Massey University, Turitea Campus, Private Bag 11-222, Palmerston North 4442, New Zealand. (JDPerezgonzalezJDPerezgonzalez).

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