31
G
B
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
070
Cheese paste with
walnuts, 50% fat in
dry matter
071
Leerdamer, 45% fat in
dry matter
072 Limburger
cheese,
20% fat in dry matter
073 Limburger
cheese,
40% fat in dry matter
074 Maasdamer
cheese,
45% fat in dry matter
075 Maaslander
cheese,
50% fat in dry matter
076 Mascarpone
077
Morbier, 40% fat in
dry matter
078 Mozzarella
079 Münster
cheese
080
Palmarello, 50% fat in
dry matter
081 Parmesan
cheese,
36% fat in dry matter
082 Provolone
083 Pyrenean
cheese,
50% fat in dry matter
084
Raclette cheese, 48%
fat in dry matter
085
Smoked ham cheese,
45% fat in dry matter
086
Grating cheese, 45%
fat in dry matter
087 Romadur
cheese,
20% fat in dry matter
088 Romadur
cheese,
40% fat in dry matter
089 Roquefort
cheese
090
Rottaler, 45% fat in
dry matter
091
Rubiola, 75% fat in
dry matter
092
Sour milk cheese
(Harzer, Mainzer),
10% fat in dry matter
093
Sbrinz, 48% fat in dry
matter
094
Curd cheese, 10% fat
in dry matter
095
Curd cheese, 50% fat
in dry matter
096 Processed
cheese,
20% fat in dry matter
097 Processed
cheese,
45% fat in dry matter
098 Processed
cheese
slices, 20% fat in dry
matter
099 Steppenkäse
(low-fat
hard cheese), 45% fat
in dry matter
100
Tête de Moine, 50%
fat in dry matter
101
Tilsiter, 30% fat in dry
matter
102
Tilsiter, 45% fat in dry
matter
103 Trappistenkäse,
45%
fat in dry matter
104
Soft cheese with nuts,
70% fat in dry matter
105 Weinbergkäse,
60%
fat in dry matter
106
Weißlacker, 50% fat
in dry matter
107
Westberg, 45% fat in
dry matter
108
Goat's cheese, sliced
cheese, 48% fat in dry
matter
109
Goat's cheese, soft
cheese, 45% fat in dry
matter
Eggs
110 Hen's
egg,
whole
(100g)
111 Hen's
egg,
yoke
112 Hen's
egg,
white
113 Scrambled
egg
114 Fried
egg
Fats, oils and margarines
115 Cottonseed
oil
116
Butter (creamery and
cultured butter)
117 Butter,
half-fat
118 Clarified
butter
119
Thistle oil, refined
120
Peanut oil, refined
121 Cocoa
butter
122
Coconut oil, refined
123 Pumpkin
seed
oil
124 Cod-liver
oil
125 Linseed
oil
126
Maize germ oil (maize
oil)
127 Margarine
(half-fat
margarine)
128
Margarine (diet mar-
garine)
129 Margarine
(standard
margarine)
130 Mayonnaise,
full-fat
131 Low-fat
butter
132 Olive
oil
133
Rapeseed oil (colza
oil)
134 Suet
135
Mayonnaise (50% fat)
136 Lard
137 Sesame
oil
138
Soya oil, refined
139
Sunflower oil, refined
140 Walnut
oil
141
Wheat germ oil
Meat
142
Swiss dry-cured beef
(Bündnerfleisch)
143 Meat
extract
144 Luncheon
meat
145
Mincemeat (half beef,
half pork)
