Category Reference Hub
Dairy Products
Density & Volume Reference
Precise density reference data for 31 common substances. Convert mass to volume instantly with exact temperature-calibrated specific gravity values.
31Substances
20°CReference Temp
±0.001Precision (kg/L)
⚖️ Convert Mass to Volume (Dairy Products)
Select substance and input mass for instant conversion
kg
▼
Resulting Volume
1.000Litres
HTML5 Canvas Volume Visualization1.000 L
Density:1.000 kg/L
Temperature:20°C
Formula:V = m ÷ ρ
📊 1 kg Volume Comparison (Dairy Products)
See how 1 kg of each substance in this category occupies different volumes
📋Dairy Products Density Directory
Full reference density table for Dairy Products
| Substance | Density (kg/L) | 1 kg Volume | Ref Temp | Notes / Specification |
|---|---|---|---|---|
| Whole Milk (3.25%) | 1.03 kg/L | 0.971 L | 15°C | Drinking, cooking, standard dairy |
| Reduced Fat Milk (2%) | 1.032 kg/L | 0.969 L | 15°C | Drinking, lower fat |
| Low Fat Milk (1%) | 1.033 kg/L | 0.968 L | 15°C | Drinking, reduced calorie |
| Skim Milk (0%) | 1.035 kg/L | 0.966 L | 15°C | Drinking, baking, fat-free |
| Buttermilk (Cultured) | 1.04 kg/L | 0.962 L | 15°C | Baking, pancakes, tangy flavor |
| Half & Half (10-12%) | 1.02 kg/L | 0.980 L | 15°C | Coffee, sauces, light cream |
| Light Cream (18-20%) | 1.01 kg/L | 0.990 L | 15°C | Coffee, desserts, whipping |
| Heavy Cream (36-40%) | 1 kg/L | 1.000 L | 15°C | Whipping, sauces, high fat |
| Whipping Cream (30-35%) | 1.005 kg/L | 0.995 L | 15°C | Desserts, piping, medium fat |
| Condensed Milk (Sweetened) | 1.3 kg/L | 0.769 L | 20°C | Desserts, baking, 40-45% sugar |
| Evaporated Milk (Whole) | 1.06 kg/L | 0.943 L | 20°C | Baking, sauces, unsweetened |
| Evaporated Skim Milk | 1.065 kg/L | 0.939 L | 20°C | Baking, low-fat, fat-free |
| Dry Milk Powder (Whole) | 0.35 kg/L | 2.857 L | 20°C | Baking, emergency, reconstitute |
| Dry Skim Milk Powder | 0.32 kg/L | 3.125 L | 20°C | Baking, low-fat, reconstitute |
| Yogurt (Plain, Full-fat) | 1.04 kg/L | 0.962 L | 15°C | Eating, cooking, cultured |
| Yogurt (Plain, Low-fat) | 1.045 kg/L | 0.957 L | 15°C | Eating, cooking, reduced fat |
| Yogurt (Greek, Full-fat) | 1.05 kg/L | 0.952 L | 15°C | Eating, dips, strained, thick |
| Yogurt (Greek, Non-fat) | 1.055 kg/L | 0.948 L | 15°C | Eating, dips, strained |
| Sour Cream (Full-fat) | 0.99 kg/L | 1.010 L | 15°C | Toppings, baking, cultured |
| Sour Cream (Light) | 1.01 kg/L | 0.990 L | 15°C | Toppings, baking, reduced fat |
| Cream Cheese (Full-fat) | 0.99 kg/L | 1.010 L | 15°C | Spreads, cheesecake, soft cheese |
| Cream Cheese (Light) | 1.02 kg/L | 0.980 L | 15°C | Spreads, baking, reduced fat |
| Mascarpone | 0.985 kg/L | 1.015 L | 15°C | Tiramisu, desserts, Italian cream |
| Ricotta (Whole Milk) | 1.04 kg/L | 0.962 L | 15°C | Lasagna, pastries, soft cheese |
| Ricotta (Part-Skim) | 1.045 kg/L | 0.957 L | 15°C | Lasagna, pastries, lower fat |
| Cottage Cheese (Full-fat) | 1.04 kg/L | 0.962 L | 15°C | Eating, dips, curds & whey |
| Cottage Cheese (Low-fat) | 1.045 kg/L | 0.957 L | 15°C | Eating, dips, reduced fat |
| Butter (Melted, 82%) | 0.91 kg/L | 1.099 L | 40°C | Cooking, baking, salted/unsalted |
| Clarified Butter (Ghee) | 0.905 kg/L | 1.105 L | 40°C | Cooking, frying, pure fat |
| Buttermilk Powder | 0.38 kg/L | 2.632 L | 20°C | Baking, dried |
| Whey Protein (Liquid) | 1.05 kg/L | 0.952 L | 20°C | Sports nutrition, concentrate |
Showing 31 substances in Dairy Products|Density range: 0.320 - 1.300 kg/L|Most dense: Condensed Milk (Sweetened)