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Table I.
Basic nutrients and cholesterol contents of white brined cheeses.
| Cheese variety and commercial classification | Moisture (g·100 g−1) | Fat (g·100 g−1) | Protein (g·100 g−1) | Ash (g·100 g−1) | Lactose (g·100 g−1) | Cholesterol (mg·100 g−1) |
|---|---|---|---|---|---|---|
| Akkawi | ||||||
| Full-fat n = 4 | 54.3 ± 3.0a (50.0−57.0)b | 19.3 ± 2.1 (17.5−22.3) | 17.6 ± 1.5 (16.2−19.3) | 5.1 ± 0.6 (4.4−5.8) | 0.8 ± 0.2 (0.5−1.0) | 59.5 ± 1.8 (56.9−60.9) |
| Low-fat n = 4 | 56.1 ± 1.3 (54.2−57.2) | 14.5 ± 1.9 (11.8−16.3) | 16.9 ± 0.6 (16.2−17.5) | 5.1 ± 1.2 (4.2−6.9) | 1.1 ± 0.1 (1.0−1.2) | 60.3 ± 8.2 (48.7−66.5) |
| Fat-free n = 1 | 59.2 | 3.4 | 25.3 | 3.0 | 0.7 | 25.1 |
| Halloumi | ||||||
| Full-fat n = 4 | 48.4 ± 1.7 (45.9−49.7) | 22.7 ± 0.9 (21.8−23.9) | 22.8 ± 1.8 (21.1−25.4) | 5.0 ± 0.3 (4.6−5.3) | 0.9 ± 0.2 (0.7−1.2) | 69.3 ± 4.5 (64.6−73.8) |
| Low-fat n = 3 | 53.6 ± 3.2 (50.7−57.0) | 17.6 ± 5.8 (11.0−21.5) | 25.8 ± 3.6 (22.1−29.3) | 5.0 ± 1.0 (4.1−6.1) | 0.7 ± 0.2 (0.5−0.9) | 67.9 ± 17.5 (47.9−79.6) |
| Fat-free n = 1 | 59.2 | 3.3 | 32 | 3.0 | 1.2 | 33.4 |
| Double Crème | ||||||
| Full-fat n = 4 | 60.3 ± 4.7 (55.7−66.9) | 19.4 ± 6.0 (10.9−24.9) | 10.9 ± 0.4 (10.3−11.2) | 3.3 ± 1.2 (2.0−4.4) | 1.1 ± 0.2 (0.7−1.2) | 81.5 ± 20.0 (56.2−104.9) |
| Fat-free n = 1 | 69 | 2.6 | 19.7 | 2.2 | 0.9 | 35.9 |
| Braided (mujaddal) | ||||||
| Full-fat n = 3 | 46.6 ± 3.1 (43.8−49.9) | 19.3 ± 1.0 (18.4−20.4) | 23.6 ± 2.8 (21.2−26.7) | 9.4 ± 1.4 (8−10.8) | 0.3 ± 0.1 (0.2−0.4) | 56.1 ± 6.2 (49.6−62.1) |
| Low-fat n = 2 | 53.1 ± 2.4 (51.4−54.8) | 8.9 ± 4.4 (5.9−12.1) | 21.2 ± 0.4 (20.9−21.5) | 13.1 ± 2.8 (11.1−15.1) | 0.4 ± 0.2 (0.25−0.47) | 31.5 ± 8.2 (25.8−37.3) |
| Strained yogurt (Labneh) | ||||||
| Full-fat n = 4 | 78.6 ± 2.0 (75.8−80.3) | 8.8 ± 1.8 (7.1−10.9) | 8.9 ± 0.7 (8.2−9.6) | 1.0 ± 0.1 (0.9−1.2) | 0.05 ± 0.1 (0.0−0.2) | 29.5 ± 4.1 (24.3−34.0) |
| Low-fat n = 3 | 79.2 ± 1.7 (77.2−80.2) | 4.3 ± 0.3 (4.0−4.6) | 10.0 ± 0.8 (9.3−10.8) | 1.0 ± 0.2 (0.9−1.2) | 0.2 ± 0.0 (0.2) | 18.8 ± 1.8 (17.1−20.7) |
| Fat-free n = 4 | 85.8 ± 1.5 (84.6−87.7) | 0.6 ± 0.6 (0.1−1.4) | 10.1 ± 1.2 (9.1−11.7) | 0.9 ± 0.1 (0.7−1.0) | 0.7 ± 0.6 (0.0−1.5) | 6.6 ± 5.3 (3.3−14.5) |