Cheese, mozzarella

Cheese made from cows milk and having a rubbery texture. Typically added to pizza and other Italian-style dishes.

The majority of nutrients are averaged across three samples. The first was a composite of 6 samples of cheese (Kraft, United, Brancourts, Perfect Cheese, unstated- from Australia) purchased from 3 outlets in Sydney and analysed in 1988/89 by AGAL . The second was of samples of Australian Mozzarella as reported by the ADC (1999). Carbohydrates are expressed as a sum total in ADC sample. The third sample was a composite of 8 purchases of cheese (2x Millet, 2x Perfect, 2x Mainland, 1x Home Brand, 1 xFranklins) purchased in Melbourne in late 2005. ACAR, CRYP and vitamin C were determined only in the AGAL sample. I, Na, Ca, K and P were determined only in the 2005 sample. Dietary fibre is imputed. No vitamins were determined in the 2005 samples. Folate is borrowed from UK 6th edition, record 274. Fatty acid profile is for cheese, firm or hard (ADC 1991), as per NUTTAB95. Organic acids were imputed from cheddar cheese.