MILK PRODUCTS AND DISHES
The Milk products and dishes food group includes milk, yoghurt, cream, cheese, custards, ice cream, milk shakes, smoothies and dishes where milk is the major component e.g. cheesecake, rice pudding and crème brûlée. Note that some milk that is consumed as part of a beverage is not in Milk products and dishes but is included in the Major group Non-alcoholic beverages, for example, cafe-style coffees.
More than eight out of ten people consumed from the Milk products and dishes group on the day prior to interview see Table 4.1, with foods in this group providing an average 11% of the population's energy intake see Table 8.1.
Dairy milk (cow, sheep and goat) was consumed by 68% of the population see Table 4.1, with the average daily consumption of milk being 148 mls. A further 27 mls of milk was consumed on average from Flavoured milks and milkshakes.1 Over half (58%) of Dairy milk consumed from Milk products and dishes was full fat, with a further 31% being reduced fat and 11% skim see Table 5.3. More than half (58%) of Dairy milk was consumed as an addition to cereal, with just under a one-quarter (23%) combined with other ingredients as a part of a beverage (such as milk added to tea) and 18% was consumed alone. 2
Cheese was consumed by 32% of the population, with the highest prevalence of consumption among children aged 2-3 years (43%) and 4-8 years (39%) see Table 4.1. The majority of cheese consumed3 was of the hard, ripened variety (67%), with 22% being processed cheese, 10% being cream/cottage cheese and 3% being the surface-ripened cheese (such as camembert or brie). Just 15% of all cheese consumed was classed as reduced fat see Table 5.3.
Frozen milk products were consumed by 15% of the population, with Ice cream making up 91% of this category see Table 4.3. Children aged 9-13 and 4-8 years were most likely to consume frozen milk products (27% and 21% respectively) see Table 4.1.
Overall, yoghurt was consumed by 16% of the population, but consumption was twice as high among 2-3 year olds (36%), and females (20%) were more likely than males (13%) to consume yoghurt see Table 4.1. Around three-quarters (76%) of the yoghurt consumed was flavoured or had added fruit, with natural yoghurt making up 21%. Reduced fat, skim and non-fat yoghurts made up just under half (46%) of all yoghurts consumed see Table 5.3.
1. The group Dairy milk (cow, sheep and goat), excludes the milk consumed as a beverage within the Major group Non-alcoholic beverages. For example, cafe-style coffees are estimated to have contributed another 36 grams of milk. Back
2. Not available from published tables. Derived from combination codes. See Glossary. Back
3. Proportions calculated excluding Cheese not further defined. Back