Cheese, blue vein

Australian and imported cheese. Prepared by the addition of culture, rennet and mould spores to cows milk.

Proximates (except ash), vitamins (except ACAR, CRYP, vitamin C and folate) and minerals (except I) were derived from a composite sample of 5 varieties including Unity, Kraft, Mainland, Bavarian Blue and English Stilton from Australia and overseas (New Zealand, Germany and Great Britain) and purchased from 2 outlets in Sydney in 1988/89 by AGAL. These components were averaged with Australian blue vein cheese data 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 was determined in the ADC sample only. Dietary fibre was imputed. Folate was borrowed from the UK 6th edition, record 268. Fatty acid profile based on soft cheeses (ADC 1991). Organic acids were imputed from cheddar cheese.