Removing the skin from chicken removes most of the fat, but only some of the cholesterol. Trimming the visible fat from a pork chop removes 20 percent of the fat but only 10 percent of the cholesterol. Because cholesterol is an integral part of animal cells, all animal muscle is similar in cholesterol content. Fish, chicken, turkey, beef, and pork vary widely in fat content but have fairly equal amounts of cholesterol-about 20 milligrams per ounce of meat. In dairy foods, however, the amount of cholesterol depends on the amount of fat.
Milk is secreted from animal cells.
It is not made of cells like meat. It has no cholesterol-containing cell membranes. The more fat a dairy product contains, the more cholesterol it will also contain. The two most concentrated sources of cholesterol are liver and eggs. The liver makes cholesterol.