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The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses can contain 36% fat and 7% protein. [52] In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
While cheese can be high in saturated fat and salt, it contains many essential nutrients like calcium and protein. There are now many options on the market that offer low-fat and low-sodium ...
The dry matter in cheese contains proteins, butterfat, minerals, and lactose (milk sugar), [citation needed] although little lactose survives fermentation when the cheese is made. [ citation needed ] A cheese's fat content is expressed as the percentage of fat in the cheese's dry matter (abbreviated FDM or FiDM), which excludes the cheese's ...
This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes.
Bob Evans Sausage, Egg, & Cheese Burrito. The 8 grams of saturated fat in this sausage, egg, and cheese breakfast item is more than half of what a person eating a 2,000-calorie diet needs in a day ...
Reduced-fat milk is 2% fat; Whole milk contains at least 3.25% fat; Cheeses. Dry curd and nonfat cottage cheese contain less than 0.5% fat; Lowfat cottage cheese contains 0.5–2% fat; Cottage cheese contains at least 4% fat; Swiss cheese contains at least 43% fat relative to the total solids; Cheddar cheese contains at least 50% fat relative ...
Cream cheese is easy to make at home, [16] and many methods and recipes are used. Consistent, reliable, commercial manufacture is more difficult. [14] [dubious – discuss] American cream cheese tends to have lower fat content than elsewhere, but "Philadelphia" branded cheese is suggested as a substitute for petit suisse by Julia Child. [17]
This strategy is notably different from the way many classic macaroni and cheese recipes start, with a béchamel sauce. A béchamel begins with a roux of fat and flour, which helps the mixture ...