Table 1.2
| Type | Cheese | Moisture | Protein | Total Fat | Total Carbohydrate | Fat in Dry Matter | Ash | Calcium | Phosphorus | Salt | pH1 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Acid Coagulated | Cottage (dry curd) | 79.8 | 17.3 | 0.42 | 1.8 | 2.1 | 0.7 | 0.03 | 0.10 | nil | 5.0 |
| Creamed cottage | 79.0 | 12.5 | 4.5 | 2.7 | 1.4 | 1.4 | 0.06 | 0.13 | 1.0 | 5.0 | |
| Quark | 72.0 | 18.0 | 8.0 | 3.0 | 28.5 | 0.30 | 0.35 | 4.5 | |||
| Cream | 53.7 | 7.5 | 34.9 | 2.7 | 75.4 | 1.2 | 0.08 | 0.10 | 0.73 | 4.6 | |
| Neufchatel | 62.2 | 10.0 | 23.4 | 2.9 | 62.0 | 1.5 | 0.07 | 0.13 | 0.75 | 4.6 | |
| Head-Acid Coagulated | Chhana | 53.0 | 17.0 | 25.0 | 2.0 | 53.2 | |||||
| Queso Blanco (acid) | 53.0 | 19.7 | 20.4 | 3.0 | 44.8 | 3.0 | 5.4 | ||||
| Ricotta-from 3% fat milk | 92.2 | 11.2 | 12.7 | 3.0 | 45.7 | <.5 | 5.9 | ||||
| Ricotone-from whey & milk | 82.5 | 11.3 | 0.5 | 1.5 | 2.9 | <.5 | 5.8 | ||||
| Unripened-Rennet Coagulated | Queso Blanco-Rennet | 52.0 | 23.0 | 20.0 | 42.0 | 2.5 | 5.8 | ||||
| Queso de Freir | 52.4 | 23.0 | 19.5 | 41.0 | 3.0 | 5.8 | |||||
| Italian fresh cheese | 49.0 | 28.0 | 16.0 | 31.4 | nil | 6.5 | |||||
| Soft Ripened High Acid | Camembert | 51.8 | 19.8 | 24.3 | 0.5 | 50.3 | 3.7 | .39 | .35 | 2.1 | 6.9 |
| Feta | 55.2 | 14.2 | 21.3 | 2.3 | 47.5 | 5.2 | .49 | .34 | 3.5 | 4.4 | |
| Blue | 42.0 | 21.0 | 29.0 | 50.0 | 5.1 | .53 | .39 | 6.5 | |||
| Gorgonzola | 36.0 | 26.0 | 32.0 | 50.0 | 5.0 | ||||||
| Semi-hard Washed | Colby | 40.0 | 25.0 | 31.0 | 2.0 | 51.7 | 3.4 | .68 | .46 | .65 | 5.3 |
| Gouda | 41.5 | 25.0 | 27.4 | 2.2 | 46.9 | 3.9 | .70 | .55 | .82 | 5.8 | |
| Edam | 41.4 | 25.0 | 27.8 | 1.4 | 47.6 | 4.2 | .73 | .54 | .96 | 5.7 | |
| Fontina | 42.8 | 24.2 | 25.5 | 44.6 | 3.3 | 1.2 | 5.6 | ||||
| Havarti-Danish | 43.5 | 24.7 | 26.5 | 46.9 | 2.8 | 2.2 | 5.9 | ||||
| Munster | 41.8 | 23.4 | 30.0 | 1.1 | 51.6 | 3.7 | .72 | 1.8 | 6.2 | ||
| Hard Cheese Low-Temp. | Cheddar | 36.7 | 24.9 | 33.1 | 1.3 | 52.4 | 3.9 | .72 | 1.8 | 5.5 | |
| Manchego-Spain | 37.9 | 28.1 | 26.9 | 45.2 | 3.6 | 1.5 | 5.8 | ||||
| Provolone | 40.9 | 25.6 | 26.6 | 2.1 | 45.1 | 4.7 | .76 | .50 | 2.2 | 5.4 | |
| Mozzarella | 54.1 | 19.4 | 21.6 | 2.2 | 47.1 | 2.6 | .52 | .37 | 1.0 | 5.3 | |
| Hard Cheese High-Temp. | Parmesan | 29.2 | 35.7 | 25.8 | 3.2 | 36.5 | 6.0 | 1.18 | .69 | 3.0 | 5.4 |
| Romano | 30.9 | 31.8 | 26.9 | 3.6 | 39.0 | 6.7 | 1.06 | .76 | 3.0 | 5.4 | |
| Swiss | 37.2 | 28.4 | 27.4 | 3.4 | 43.7 | 3.5 | .96 | .60 | 1.2 | 5.6 | |
| Keflatyri-Greece | 34.2 | 24.8 | 28.3 | 4.7 | 5.2 |