Dairy and alternatives in your diet

Milk and dairy products, such as cheese and yoghurt, are great sources of protein and
calcium. They can form part of a healthy, balanced diet.

Unsweetened calcium-fortified dairy alternatives like soya milks, soya yoghurts and soya
cheeses also count as part of this food group. These can make good alternatives to dairy
products.

To make healthier choices, go for lower fat and lower sugar options.

Healthy dairy choices

The total fat content of dairy products can vary a lot. To make healthier choices, look at the
nutrition information on the label to check the amount of fat, including saturated fat, salt and
sugar, in the dairy products you're choosing.

Much of the fat in milk and dairy foods is saturated fat. For older children and adults, eating too
much fat can contribute to excess energy intakes, leading to becoming overweight.

A diet high in saturated fat can also lead to raised levels of cholesterol in the blood, and this can
put you at increased risk of having a heart attack or stroke.

Milk

The fat in milk provides calories for young children, and also contains essential vitamins.

But for older children and adults, it's a good idea to go for lower-fat milks because having too
much fat in your diet can result in you becoming overweight.

If you're trying to cut down on fat, try swapping to 1% fat or skimmed milk, as these still contain
the important nutritional benefits of milk, but are lower in fat.

Cheese

Cheese can form part of a healthy, balanced diet, but it's good to keep track of how much you eat
and how often as it can be high in saturated fat and salt.

Most cheeses, including brie, stilton, cheddar, lancashire and double gloucester, contain between
20g and 40g of fat per 100g.
Foods that contain more than 17.5g of fat per 100g are considered high in fat.

Some cheeses can also be high in salt. More than 1.5g salt per 100g is considered high. Eating
too much salt can contribute to high blood pressure.

Try choosing reduced-fat hard cheeses, which usually have between 10g and 16g of fat per 100g.

Some cheeses are even lower in fat (3g of fat per 100g or less), including reduced-fat cottage
cheese and quark.

If you're using cheese to flavour a dish or a sauce, you could try using a cheese that has a
stronger flavour, such as mature cheddar or blue cheese, because then you'll need less.

But remember, it's recommended that "at risk" groups avoid certain cheeses, such as:

 infants and young children

 people over 65 years of age
 pregnant women
 those who have a long-term medical condition or weakened immune system
These cheeses include:

 mould-ripened soft cheeses like brie or camembert

 ripened goats' milk cheese like chèvre
 soft blue-veined cheese, such as roquefort
These cheeses may carry bacteria called listeria.

But these cheeses can be used as part of a cooked recipe as listeria is killed by cooking. Baked
brie, for example, is a safer option.

Other dairy foods

Butter is high in fat and saturated fat. It can often be high in salt too, so try to eat it less often and
in small amounts.

Choosing lower-fat spreads instead of butter is a good way to reduce your fat intake.

Cream is also high in fat, so use this less often and in small amounts too. You can use lower-fat
plain yoghurt and fromage frais instead of cream.

Or you could opt for reduced-fat soured cream or reduced-fat crème fraîche in recipes.
But remember, these foods can also contain a lot of saturated fat.

When eating yoghurts or fromage frais, choose lower-fat varieties, but look at the label to check
that they're not high in added sugar.

Plain lower-fat yoghurts are a good choice as they usually do not contain added sugars.

Look at the Eatwell Guide for more information on healthier dairy choices.

Dairy intake for pregnant women

Dairy foods are good sources of calcium, which is important in pregnancy because it helps your
unborn baby's developing bones form properly.

But there are some cheeses and other dairy products that you should avoid during pregnancy, as
they may make you ill or harm your baby.

Make sure you know the important facts about which foods you should avoid or take precautions
with when you're pregnant.

Learn more about the foods you should avoid if you're pregnant

During pregnancy, only drink pasteurised or ultra-heat treated (UHT) milks. These milks have
been heat-treated to kill bacteria and prevent food poisoning.

Cows' milk that's sold in shops is pasteurised, but you can still find unpasteurised or "raw" milk
for sale from some farms and farmers' markets. Check the label if you're unsure.

Dairy intake for babies and children under 5

Milk in your child's diet

Milk and dairy products are an important part of a young child's diet.

They're a good source of energy and protein, and contain a wide range of vitamins and minerals,
including calcium. These will help young children build bones and keep teeth healthy.

Giving your baby breast milk only (exclusive breastfeeding) is recommended for around the
first 6 months of your baby's life.

Find out more about the benefits of breastfeeding

If you choose not to, or are unable to breastfeed, the only alternative is infant formula.

Find out more about the different types of infant formula

Cows' milk should not be given as a drink until a baby is 1 year old. This is because it does not
contain the balance of nutrients babies need.

But babies who are around 6 months old can eat foods that use full-fat cows' milk as an
ingredient, such as cheese sauce and custard.

Babies under 1 year old should not be given condensed, evaporated or dried milk, or any other
drinks referred to as "milk", such as rice, oat or almond drinks.

Between the ages of 1 and 2 years, children should be given whole milk and dairy products. This
is because they may not get the calories or essential vitamins they need from lower fat
alternatives.

After the age of 2, children can gradually move to semi-skimmed milk as a drink, as long as
they're eating a varied and balanced diet and growing well.

Do not give skimmed or 1% fat milk as a drink to children under 5 years old. It does not contain
enough calories and other important nutrients for young children.

Children between the ages of 1 and 3 need to have around 350mg of calcium a day. About 300ml
of milk (just over half a pint) would provide this.

See the British Dietetic Association webpage on calcium for more information.

Goats' and sheep's milk in your child's diet

Like cows' milk, goats' milk and sheep's milk are not suitable as drinks for babies under 1 year
old because they do not contain the right balance of nutrients.

Once a baby is 1 year old, they can drink full-fat goats' milk and sheep's milk as long as the
milks are pasteurised.

They can be given to babies from the age of 6 months in cooked foods such as cheese sauce and
custard.
Cheese in your child's diet

Cheese can form part of a healthy, balanced diet for babies and young children, and provides
calcium, protein and vitamins like vitamin A.

Babies can eat pasteurised full-fat cheese from 6 months old. This includes hard cheeses such as
mild cheddar cheese, cottage cheese and cream cheese.

Full-fat cheeses and dairy products are recommended up to the age of 2, as young children need
fat and energy to help them grow.

Babies and young children should not eat:

 mould-ripened soft cheeses, such as brie or camembert

 ripened goats' milk cheese like chèvre
 soft blue-veined cheese like roquefort
These cheeses may carry bacteria called listeria.

You can check labels on cheeses to make sure they're made from pasteurised milk.

But these cheeses can be used as part of a cooked recipe as listeria is killed by cooking. Baked
brie, for example, is a safer option.

What is pasteurisation?

Pasteurisation is a heat treatment process to kill bacteria and prevent food poisoning. Most milk
and cream is pasteurised.

If milk is unpasteurised, it's often called "raw" milk. This must carry a warning saying it has not
been pasteurised and may contain harmful bacteria (which could cause food poisoning).

You can sometimes buy unpasteurised milk and cream from farms and farmers' markets.

If you choose unpasteurised milk or cream, make sure they're kept properly refrigerated because
they go off quickly.

Follow any instructions provided with the milk and do not use the milk past its use-by date.

Some other dairy products are made with unpasteurised milk, including some cheeses.
For example, some makers of camembert, brie and goats' cheese may use unpasteurised milk, so
check the label.

Children, people who are unwell, pregnant women and older people are particularly vulnerable
to food poisoning.

They should not have unpasteurised milk or cream and some dairy products made with
unpasteurised milk.

Milk allergy and lactose intolerance

Milk and dairy foods are good sources of nutrients, so do not cut them out of your or your child's
diet without first speaking to a GP or dietitian.

There are 2 conditions that cause a reaction to milk.

Lactose intolerance

Lactose intolerance is a common digestive problem where the body is unable to digest lactose, a
type of sugar mainly found in milk and dairy products.

Lactose intolerance can cause symptoms such as bloating and diarrhoea. It does not cause severe
reactions.

Cows' milk allergy

Cows' milk allergy (CMA) is 1 of the most common childhood food allergies.

CMA typically develops when cows' milk is first introduced into your baby's diet either in
formula or when your baby starts eating solids.

More rarely, it can affect babies who are exclusively breastfed because cows' milk from the
mother's diet passes to the baby through breast milk.

If you think you or your baby have a milk allergy or intolerance, make an appointment to talk to
a GP or another health professional.

Find out more about cows' milk allergy

Dairy alternatives and substitutes

Some people need to avoid dairy products and cows' milk because their bodies cannot digest
lactose (lactose intolerance) or they have an allergy to cows' milk protein.

There are a number of lactose-free dairy products available to buy that are suitable for people
with lactose intolerance.

These contain the same vitamins and minerals as standard dairy products, but they also have an
added enzyme called lactase, which helps digest any lactose so the products do not trigger any
symptoms.

Some people also choose not to have dairy products for other reasons – for example, because
they follow a vegan diet.

There are a number of alternative foods and drinks available in supermarkets to replace milk and
dairy products, such as:

 soya milks, yoghurts and some cheeses

 rice, oat, almond, hazelnut, coconut, quinoa and potato milks
 foods that carry the "dairy-free" or "suitable for vegans" signs
Remember that milk and dairy foods are good sources of important nutrients, so do not cut them
out of your or your child's diet without first speaking to a GP or dietitian.

If you're not able to, or choose not to, eat dairy products, you may not be getting enough calcium
in your diet.

Find out more about how you can increase your calcium intake