Cheese, feta (fetta), sheep & cows milk

Australian and imported cheese. Made by curdling sheep, cow or goat milk with rennet. Feta is then sliced, salted and stored in either whey or brine.

Proximates and some minerals are averaged from a composite sample of 5 varieties of fetta (Bulgarian White, Danish 40+, United Dairy, Danish Fetta and Fresh Fetta) analysed in 1988/89 by AGAL; a composite of 4 Australian & 4 Greek varieties of fetta purchased in Sydney in 1981 (Greenfield et al) and samples of Australian feta as reported by the ADC (1999). Cu, Mn, P and vitamins were determined only on the AGAL and ADC samples. Na, Ca, K, P were determined in a composite of 8 purchases of Australian and imported cheese (1x Coles, 1x Lemnos, 1x South Cape, 1x Do Doni Greek, 1x Bulgarian unbranded, 1x Danish unbranded, 1x Fage, 1x Elco) and averaged with earlier values where available. Iodine and organic acids were determined only in the 2005 sample. Cu and Zn also include values determined with heavy metals in the 19th & 20th ATDS. Dietary Fibre is imputed. Folate is borrowed from UK 6th edition, record 270. Fatty acid profile is an average of data from AGAL (1988) and ADC (1991), as per NUTTAB95.