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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
American-style farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows , sheep or goats , with each giving its own texture and flavor.
Processed cheese is constituted with other ingredients such as milk proteins, emulsifiers, and flavorings; meaning the cheese content may be significantly less than 100%. The US Food and Drug Administration stipulates that a food product must contain at least 51% of actual cheese content to be labelled as a cheese. [56] [57] [58] [59]
Much like ricotta and cottage cheese, farmer cheese tends to take on the flavors of whatever you add to it. Tips If making farmer cheese: When buying cheesecloth, be sure to purchase one labeled ...
It is sometimes mixed with farmer cheese or various hard cheeses, and is stored in jars or wine skins. [citation needed] Nutrient content: Fat — 5–10%; Water — 58–60%; Salt — 4–8%; Because of its low fat content, chechil is often considered and used as diet food. [citation needed]
content of fruits, vegetables, nuts and legumes; fiber content, protein content, content of rapeseed, walnut and olive oil. In addition to the general algorithm described above, there are special rules for cheese, for “added fats” (fats that are meant as ingredients, such as vegetable oils or butter), and for beverages.
The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow 's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk. [3] Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a ...