Benders'dictionary of nutrition and food technology

106cheese, Schmierkäse and, in USA, as Dutch cheese. Baker’s orhoop cheese is made in the same way as cottage cheese, but thecurd is not washed, and it is drained in bags, giving it a finer grain.It contains more water and acid than cottage cheese.Composition/100 g: water 79 g, 431 kJ (103 kcal), protein 12.5 g,fat 4.5 g (of which 67% saturated, 30% mono-unsaturated, 2%polyunsaturated), cholesterol 15 mg, carbohydrate 2.7 g (0.3 gsugars) ash 1.4g, Ca 60mg, Fe 0.1mg, Mg 5mg, P 132mg, K84 mg, Na 405 mg, Zn 0.4 mg, Se 9 µg, I 24µg, vitamin A 44 µgRE (43 µg retinol, 12 µg carotenoids), K 0.4 mg, B 1 0.02 mg, B 20.16 mg, niacin 0.1 mg, B 6 0.07 mg, folate 12 µg, B 12 0.6µg,pantothenate 0.2 mg. A 110 g serving (small pot) is a source of I,P, Se, vitamin B 2 ,a rich source of vitamin B 12 .Cream cheese is unripened soft cheese made from cream withvarying fat content (20–25% fat or 50–55% fat).Composition/100 g: water 53.8 g, 1461 kJ (349 kcal), protein7.6 g, fat 34.9 g (of which 66% saturated, 30% mono-unsaturated,4% polyunsaturated), cholesterol 110 mg, carbohydrate 2.7 g(0.2g sugars), ash 1.2g, Ca 80mg, Fe 1.2mg, Mg 6mg, P 104 mg,K 119mg, Na 296mg, Zn 0.5mg, Se 2.4µg, vitamin A 366 µg RE(359µg retinol, 89 µg carotenoids), E 0.3 mg, K 2.9 mg, B 1 0.02 mg,B 2 0.2 mg, niacin 0.1 mg, B 6 0.05 mg, folate 13 µg, B 12 0.4µg, pantothenate0.3 mg. A 30 g serving is a source of vitamin A, B 12 .Processed cheese is made by milling various hard cheeses withemulsifying salts (phosphates and citrates), whey and water, thenpasteurising to extend the shelf-life. Typically 40% water, a 30 gportion contains 5 g protein, 8 g fat; provides 100 kcal (410 kJ).Soft version with 50% water is used as a spread.Feta is Balkan (especially Greek), white, soft, crumbly, saltedcheese made from goat’s or ewe’s milk.Composition/100 g: water 55.2 g, 1105 kJ (264 kcal), protein14.2 g,fat 21.3 g (of which 74% saturated,23% mono-unsaturated,3% polyunsaturated), cholesterol 89 mg, carbohydrate 4.1 g (4.1 gsugars), ash 5.2 g, Ca 493 mg, Fe 0.6 mg, Mg 19 mg, P 337 mg, K62mg, Na 1116mg, Zn 2.9mg, Se 15µg, vitamin A 125 µg RE(125µg retinol,3 µg carotenoids),E 0.2 mg,K 1.8 mg,B 1 0.15 mg,B 20.84 mg, niacin 1 mg, B 6 0.42 mg, folate 32 µg, B 12 1.7µg, pantothenate1 mg.A 40 g serving is a source of P,a good source of Ca,vitaminB 2 ,a rich source of vitamin B 12 .Swiss cheese is an American name for any hard cheese thatcontains relatively large bubbles of air, like the Swiss Emmentaland Gruyère. The holes arise during ripening from gases producedby bacteria.Composition/100 g: water 33.2 g, 1729 kJ (413 kcal), protein29.8 g,fat 32.3 g (of which 62% saturated,33% mono-unsaturated,