Operation Manual

30
10 FOODSTUFFS LIST
Abbreviations
o.a. on average
i.d.m. in dry matter (e.g. when indicating fat content of cheese)
vol. % alcohol percent alcohol content by volume
All data refers to portions that are ready to eat.
Milk and milk products
000 Ayran
001 Buttermilk
002 Crème fraîche, 30%
fat
003 Crème fraîche, 40%
fat
004 Soured milk, low-fat
005 Soured milk, full fat
006 Fruit yoghurt, low-fat
007 Fruit yoghurt, fat-free
008 Fruit yoghurt, full fat
009 Fruit quark, 20% fat in
dry matter
010 Semolina, cherry
011 Yoghurt, 3.5 % fat
012 Yoghurt, low-fat, 1.5%
fat
013 Yoghurt, fat-free
014 Cocoa drink made of
skimmed milk
015 Kefir
016 Kefir, with fruit
017 Condensed milk,10%
fat
018 Evaporated milk,4%
fat
019 Evaporated milk,7.5%
fat
020 Cow's milk (semi-
skimmed), 1.5%
021 Cow's milk (whole
milk), 3.3%
022 Cow's milk (whole
milk), 3.5%
023 Skimmed milk
024 Milk pudding
025 Milk rice, chocolate
026 Milkshake
027 Whey, sweet
028 Whey powder
029 Raw milk, certified
milk
030 Certified raw milk
031 Cream (coffee
cream),10% fat
032 Cream, sour
033 Whipping cream, 30%
fat
034 Sour cream, 24% fat
035 Regular quark with
cream, 40 % fat in dry
matter
036 Regular quark, 20%
fat in dry matter
037 Regular quark, fat-
free
038 Goat's milk
Cheese
039 Appenzeller, 50% fat
in dry matter
040 Baked camembert,
45% fat in dry matter
041 Bavaria Blue, 70% fat
in dry matter
042 Bel Paese
043 Alpine cheese, 45%
fat in dry matter
044 Blue-veined cheese,
50% fat in dry matter
045 Brie, 50% fat in dry
matter
046 Mild, full-fat cheese,
30% fat in dry matter
047 Mild, full-fat cheese,
50% fat in dry matter
048 Cambozola, 70% fat
in dry matter
049 Camembert, 30% fat
in dry matter
050 Camembert, 45% fat
in dry matter
051 Camembert, 60% fat
in dry matter
052 Camembert,
baked
053 Cheddar
054 Chester, 50% fat in
dry matter
055 Edam, 30% fat in dry
matter
056 Edam, 40% fat in dry
matter
057 Blue-veined cheese,
60% fat in dry matter
058 Emmental, 45% fat in
dry matter
059 Feta cheese (sheep's
cheese), 45% fat in
dry matter
060 Cream cheese, 60%
fat in dry matter
061 Cream cheese,
granular
062 Cream cheese pre-
pared with herbs,
20% fat in dry matter
063 Cream cheese pre-
pared with herbs,
60% fat in dry matter
064 Gorgonzola, 55% fat
in dry matter
065 Gouda, 45% fat in dry
matter
066 Gruyère, 45% fat in
dry matter
067 Hardanger, 45% fat in
dry matter
068 Cottage cheese, 20%
fat in dry matter
069 Jarlsberg, 45% fat in
dry matter