Cheese, ricotta, reduced fat

By March 28, 2014

Cheese, ricotta, reduced fat

Australian produced ricotta cheese. Prepared by collecting the whey from the coagulation of cows milk and further separation and draining.

Proximates (except ash), vitamins (except ACAR, CRYP and vitamin C) and minerals (except I) are averaged from a composite of 2 samples (Perfect Cheese and United Dairies - from Australia), purchased from 2 outlets in Sydney and analysed in 1989 by AGAL and samples of Australian reduced fat ricotta as reported by the ADC (1999). Carbohydrates expressed as a sum total in the 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 was imputed. Fatty acid profile is for soft cheese (ADC 1991), as per NUTTAB95. Organic acids were imputed from cheddar cheese.
Dairy
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.16
Omega-3 0.08
Protein 0.08
Total Fat 8.7
Total Fructose 0.0
 
Name Value (g)
Fructose 0
Glucose 0
Sucrose 0
Maltose 0
Lactose 2
 
Dairy
 
Cheese
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