confused about carbs in milk vs. cheese

I'm confused... how can 1 cup of 1% milk have about 100 calories and 12g of carbs while cheese made from 1% or 2% milk has 60 calories and only 1 carb? It's not the calories I'm confused about, it's the carbs. How does the cheese-making process reduce the carbs so much...? Lora

The cheese starter culture bacteria consume the milk sugar (lactose) and produce lactic acid as a byproduct.  So the milk starts out with a bunch of carbs in the form of lactose, and the bacteria that make milk into cheese "eat" that lactose as part of the process. Here's a couple links to sites about cheesemaking if you want more details:  http://www.cheesemaking.com/product_info-cPath-37_61-product s_id-129.php http://class.fst.ohio-state.edu/Dairy_Tech/20Cheese.htm Great question -  Kellie

Thanks!!  That makes sense. Lora

You're welcome - it was a great question and I just had to find the answer.  Bacteria are our friends!!!  They get the carbs and we get tasty cheese - everyone wins!!!! Kellie

Very good question, and very interesting answer, i never knew that myself.

If you have an HEB grocery store near you, they make Mootopia skim milk and it only has 4 carbs and less sugar than traditional skim milk.  Plus 14g protein...one cup serving.