Cheese, gouda

Australian and imported cheese. Prepared by curdling cows milk with rennet, followed by curing.

Proximates (except ash), vitamins (except ACAR, CRYP, vitamin C and folate) and minerals (except I) were averaged from a composite sample of 6 varieties of cheese (Kraft, 2x Bega, Mainland and 2x unstated- from Australia, New Zealand and Holland) purchased from 4 outlets in Sydney and analysed in 1988/89 by AGAL and samples of Australian gouda as reported by the ADC (1999). Carbohydrates are expressed as a sum total in ADC sample. Ash, ACAR, CRYP and vitamin C were determined only in the AGAL sample. I was determined only in the ADC sample. Dietary fibre is imputed. Folate is borrowed from UK 6th edition, record 272. Fatty acid profile is for hard cheese (ADC 1991), as per NUTTAB95. Organic acids were imputed from cheddar cheese.