Cheese, cheddar, reduced fat (~25%)

Cheddar cheese prepared by curdling cows milk with rennet, followed by curing. Supplied with a fat content of approximately 25%.

The majority of proximates and minerals are averaged across three programs. The first program analysed a composite of 6 samples (6x Haberfield) purchased from Sydney in 1988 (AGAL 1988). The second program analysed a composite sample of Australian reduced fat cheddar cheese as reported by the ADC (1999). Carbohydrates were expressed as a sum total in ADC sample. The third program analysed a composite of 8 samples (2x Bega, 3x Mainland, 2x Coon, 1x Coles Farmland) purchases in Melbourne in late 2005 (AIP 2005). ACAR, CRYP and VITC determined only in the AGAL sample. Iodine, sodium, potassium, manganese and organic acids were determined only in the 2005 sample. Fatty acids were determined in 5 samples of regular fat cheddar purchased in Sydney in 2005 (Farmland, Bega, Coon, Cracker Barrel and Mainland). Dietary Fibre was imputed.