Cheese, feta (fetta), cows milk, reduced fat

Soft cheese made by curdling cows milk with rennet and formulated to have a lower fat content than regular feta cheese. Feta is then sliced, salted and stored in either whey or brine.

Majority of values are from analyses conducted by the ADC in around 1990 from analysis of 1 brand of Australian manufactured cheese. Amino acids are imputed from cheddar cheese. Fatty acids are for soft cheeses as reported in NUTTAB95. Organic acids were imputed from tasty cheese. Vitamin C, fibre, sugars other than lactose and starch are imputed zero. Note low sum of proximates - data should be used with caution.