|
Item No. |
Commodity and description |
Water |
Protein |
Fat |
Carbohydrate |
Ash |
Calories |
Notes |
Refuse in A.P |
|||
|
Total (by dif.) |
Fiber |
Extraction rate |
Can apply to other extraction rates: |
|||||||||
|
Percent of edible portion |
(No. per 100 gm.) |
Percent |
(Percent) |
|||||||||
|
MILK AND CHEESE |
||||||||||||
|
|
MILK (COW'S) |
|||||||||||
|
250 |
Whole, fluid |
- 3.5% fat |
87.3 |
3.5 |
3.5 |
5.0 |
0 |
0.7 |
65 |
|
0 |
|
|
251 |
- 3.0% fat |
88.0 |
3.3 |
3.0 |
5.0 |
0 |
0.7 |
60 |
|
0 |
||
|
252 |
- 3.2% fat |
87.7 |
3.4 |
3.2 |
5.0 |
0 |
0.7 |
62 |
|
0 |
||
|
253 |
- 3.9% fat |
87.0 |
3.5 |
3.9 |
4.9 |
0 |
0.7 |
68 |
|
0 |
||
|
254 |
Skim, fluid, or buttermilk |
90.2 |
3.6 |
0.4 |
5.1 |
0 |
0.7 |
39 |
|
0 |
||
|
255 |
Cream (20% butterfat) |
72.4 |
2.9 |
20 |
4.1 |
0 |
0.6 |
204 |
|
0 |
||
|
OTHER MILK |
||||||||||||
|
256 |
Goat's, whole, fluid |
86.4 |
3.8 |
4.5 |
4.5 |
0 |
0.8 |
73 |
0 |
|||
|
257 |
Sheep's, whole, fluid |
82.3 |
5.8 |
6.5 |
4.5 |
0 |
0.9 |
99 |
0 |
|||
|
258* |
Buffalo's, whole, fluid |
83 |
4 |
7.5 |
4.7 |
0 |
0.8 |
101 |
0 |
|||
|
259 |
Carabao's, whole, fluid |
80 |
5.8 |
9 |
4.4 |
0 |
0.8 |
121 |
0 |
|||
|
Camel's - Use No. 256 |
||||||||||||
|
PROCESSED MILK (COW'S) |
||||||||||||
|
260 |
Whole, evaporated, unsweetened |
73.7 |
7 |
7.9 |
9.9 |
0 |
1.5 |
138 |
Use for U.S.A., Canada |
0 |
||
|
261 |
Whole, evaporated, unsweetened |
69 |
8.3 |
9.0 |
12.0 |
0 |
1.7 |
161 |
Use for U.K., prewar (Currently composition is similar to No. 260) |
0 |
||
|
262 |
Whole, condensed, sweetened |
27 |
8.1 |
8.4 |
54.8 |
0 |
1.7 |
320 |
Use for U.S.A., Canada |
0 |
||
|
263 |
Whole, condensed, sweetened |
25 |
8.2 |
10 |
55 |
0 |
1.8 |
336 |
Use for U.K. |
0 |
||
|
264 |
Skim, condensed, sweetened |
28 |
9.6 |
0.4 |
59.9 |
0 |
2.1 |
276 |
0 |
|||
|
265 |
Whole, dried |
4 |
26 |
27 |
37 |
0 |
6 |
492 |
Use for U.S.A., Canada |
0 |
||
|
266 |
Whole, dried |
4 |
26 |
30 |
34 |
0 |
6 |
506 |
Use for Australia |
0 |
||
|
267 |
Skim, dried |
4 |
36 |
1 |
51 |
0 |
8 |
360 |
0 |
|||
|
CHEESE |
||||||||||||
|
268* |
Hard, whole milk |
37 |
25 |
31 |
2 |
0 |
5 |
387 |
Cheddar, Gruyere, Roquefort, Gorgonzola, Caciocavallo |
0 |
||
|
269* |
Hard, "¾ fat" |
36 |
34 |
21 |
3 |
0 |
6 |
341 |
Edam, Parmesan |
0 |
||
|
270* |
Hard, skim milk |
40 |
46 |
4 |
4 |
0 |
6 |
247 |
0 |
|||
|
271* |
Semi-soft, whole milk |
51 |
18 |
24 |
3 |
0 |
4 |
299 |
Camembert. Limburger, Feta, and cheeses from buffalo or carabao milk |
0 |
||
|
272* |
Semi-soft, skim milk |
55 |
35 |
3 |
3 |
0 |
4 |
187 |
|
0 |
||
|
273* |
Soft, fresh, partly whole milk |
70 |
15 |
7 |
5 |
0 |
3 |
145 |
Topfen, Petit Suisse, fromagre à la pie |
0 |
||
|
274* |
Soft, fresh, skim milk |
74 |
19 |
1 |
4 |
0 |
2 |
105 |
Quark, cottage cheese, fromage blanc |
0 |
||
|
WHEY CHEESES |
||||||||||||
|
275* |
Hard, low fat type |
30 |
9 |
3 |
52 |
0 |
6 |
266 |
Mysost |
0 |
||
|
276* |
Soft |
75 |
14 |
3 |
5 |
0 |
3 |
106 |
Ziger, Mizithra |
0 |
||
* More information needed.
