Animal foods really aren't a very good source
of K2, except for hard
cheeses that have been fermented by bacteria, especially Swiss -
type cheeses that have been fermented with by a
specific type of bacteria called propionobacteria).
Other
specific types of dairy products including high - fat dairy products [9, 21, 24], low - fat dairy products [18, 21], cottage
cheese [15, 17, 23, 26], fermented dairy products [10, 12, 16, 18, 22], fermented milk [17, 24, 26, 35], yogurt [22, 23] and butter [17, 24] were not significantly associated with risk (Table 2).
Part 133 has
specific regulations for manufacturing and labeling all
types of cheeses including that amazing invention — pasteurized process
cheese food — which is mixed «into a homogeneous plastic mass.»