Cheese, neufchatel

Prepared by the addition of rennet and culture to pasteurised cows milk, producing a soft, unripened cheese.

Proximates (except ash), vitamins (except ACAR, CRYP and vitamin C) and minerals (except I) are averaged from a composite of 6 samples of Neufchatel cheese (from Australia or unstated), purchased from 5 outlets in Sydney) and analysed in 1989 by AGAL and samples of Australian neufchatel as reported by the ADC (1999). Carbohydrates 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. Fatty acid profile is for soft cheese (ADC 1991), as per NUTTAB95. Organic acids were imputed from cheddar cheese.