Cheese, cream

Soft, white cheese prepared by blending, culturing and salting cows milk, cream and vegetable gum.

Proximates (except ash), vitamins (except ACAR, CRYP and vitamin C) and some minerals were derived from a composite of 2 samples of Kraft cream cheese purchased in Sydney in 1988/89 by AGAL. These nutrients were also determined for Australian cream cheese and reported by the ADC (1999). Carbohydrates expressed as a sum total in ADC sample. Ash, ACAR, CRYP and vitamin C were determined in the AGAL sample only. I, Na, K, Ca and P were determined in a composite sample of 8 purchases (4x Kraft Philadelphia, 2x Farmland, 2x Mainland) in Melbourne in late 2005. Organic acids were imputed from tasty cheese. Dietary Fibre was imputed. Fatty acid profile based on soft cheeses (ADC 1991).