Cholesterol content in milk ranges from 0 mg for 100 ml of skimmed milk to 12 mg for whole milk. By comparison: 20 g of butter contributes about 50 mg of cholesterol; one 60 g egg 270 mg, 100 g of egg yolk 1560 mg; a 100 g slice of liver 300 mg.

To be noted: intake of food cholesterol has little influence on the serum cholesterol level of a normal individual.