The cheese and yogurt group is composed of carbohydrates, protein, fat, vitamins, and minerals. The protein found in this group is a complete protein. The fat in this group comes from an animal source and is therefore a saturated fat. Saturated fat intake should be kept to a minimum, less than 7 to 8 percent of total calorie intake. This group also contains cholesterol, which should also be kept at fewer than 300 milligrams per day. The cheese and yogurt group is located at the top of the foods to be consumed daily. This indicates that although it is to be consumed daily, it is to be consumed in small amounts. For example, in southern Italy the consumption of cheese is approximately ¼ ounce per day. That is equivalent to about 1½ teaspoons of grated cheese. The types of cheese consumed are mostly high-fat, full-flavored cheese grated over pasta or polenta. The abundance of low-fat and fat-free yogurt and cheeses make it easier to include these food items without all the unnecessary saturated fat that comes with them. When fortified, these food items include vitamins A and D. The dairy group also contains vitamins riboflavin (B2), cyanocobalamin (B12), and minerals such as calcium, phosphorus, and potassium. Fresh milk is rarely used as a beverage; most meals are accompanied by water or a glass of wine.