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Table III.
Average composition of processed cheese samples.
| Constituents | g·100 g−1 dry matter |
||
|---|---|---|---|
| Veg 1 | Veg 2 | MF | |
| Protein | 18.8 | 18.00 | 21.5 |
| Fat | 50.9 | 50.5 | 55.2 |
| Ash | 5.6 | 5.5 | 6.8 |
| Carbohydrates* | 24.7 | 26.0 | 16.5 |
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Volume 89 / No 5 (September-October 2009) Dairy Sci. Technol., 89 5 (2009) 437-447 Full HTML
Volume 89 / No 5 (September-October 2009) Dairy Sci. Technol., 89 5 (2009) 437-447 Full HTML