Silvercrest 309564, Operation And Safety Notes, Page: 15 / 144

15 GB
026 Whey Sweet
027 Dried whey Whey powder
028 Yoghurt at least 3.5 % fat
029 Yoghurt low ft at least
1.5%, maximum
1.8% Fat
030 Yoghurt skimmed maxi-
mum. 0.3% Fat
031 Fruit yoghurt full fat
032 Fruit yoghurt low fat
033 Fruit yoghurt skimmed
034 Kefir
Cheese / Quark
035 Appenzeller
cheese
20% FiDM
036 Appenzeller
cheese
50% FiDM
037 Bel Paese cheese
038 Brie Cream brie 50%
FiDM
039 Butter cheese 50% FiDM
040 Camembert 30% FiDM
041 Camembert 40% FiDM
042 Camembert 45% FiDM
043 Camembert 50% FiDM
044 Camembert 60% FiDM
045 Cheshire cheese Cheddar cheese
50% FiDM
046 Cottage cheese Cottage cheese
047 Edam 30% FiDM
048 Edam 40% FiDM
049 Edam 45% FiDM
050 Mushroom cheese 50% FiDM
051 Emmentaler 45% FiDM
052 Feta cheese 45% FiDM
053 Fresh cheese Cream 50% FiDM
054 Fresh cheese at least 60%,
max. 85% FiDM
055 Gorgonzola
056 Gouda 45% FiDM
057 Greyerzer Gruyere cheese
058 Limburger 20% FiDM
059 Limburger 40% FiDM
060 Mozzarella
061 Münster 45% FiDM
062 Münster 50% FiDM
063 Parmesan 36,6% FiDM
064 Provolone
065 Ricotta cheese
066 Romadur cheese 20% FiDM
067 Romadur cheese 30% FiDM
068 Romadur cheese 40% FiDM
069 Romadur cheese 45% FiDM
070 Romadur cheese 50% FiDM
071 Roquefort cheese*
072 Sour milk cheese Harzer-, Mainzer-,
Hand-, Stangen
cheese max. 10%
FiDM
073 Schicht cheese 10% FiDM
074 Schicht cheese 20% FiDM