TITLE

Fat and taste are zapped from cream cheese

PUB. DATE
September 1992
SOURCE
Environmental Nutrition;Sep92, Vol. 15 Issue 9, p8
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Announces that the latest product to have its fat removed is cream cheese. Alpine Lace Brands--a leader in low-fat cheeses--is now touting the first line of fat-free cream cheeses. `Free N' Lean'; Calories; Nondescript taste; A little too waxy.
ACCESSION #
9301110785

 

Related Articles

  • Saying `cheese,' European-Style.  // Tufts University Health & Nutrition Letter;Jun98, Vol. 16 Issue 4, p8 

    Presents nutritional information on cheese. Details on the calories of European and American cheese; Amount of cheese that is consume by each American annually; Information on the nutrition profiles of several high-end cheeses that are growing in popularity. INSETS: What's in an ounce of...

  • Say `cheese.'  // Current Health 2;Oct90, Vol. 17 Issue 2, p17 

    Reports that several varieties of cheese may help prevent tooth decay. Calcium and phosphate may help reduce acid.

  • New, lower fat cheeses can be included in diabetes meal plan. Heppes, Joann N. // Diabetes in the News;May/Jun93, Vol. 12 Issue 3, p48 

    States that lower fat cheeses may be included in diabetes meal plans. Cheese processing; Use in menus; Watching serving sizes; Lean meat, medium fat meat or high fat meat Exchange; Types of natural cheese; Pasteurized process cheese; Cheese food; Cheese spread. INSETS: The history of...

  • The fat-free cheese wars heat up.  // Environmental Nutrition;Dec92, Vol. 15 Issue 12, p3 

    Announces the introduction of fat-free cheese products in the food market. Healthy Choice cheeses; Natural Nonfat Mozzarella Cheese Snack Stix; Comments on taste and quality of products.

  • How to be a cheese whiz: Cut fat, compromise on taste. Golub, Catherine // Environmental Nutrition;Jun98, Vol. 21 Issue 6, p5 

    Focuses on the intake of cheese by citizens of the United States during 1996. Statistics on cheese eaten by each American; Information on the cheese; Decrease in the sales of nonfat cheese in 1997; What could be reflected by the decrease; Details on alternative and fat-free cheeses; How to...

  • Swissful thinking. Hurley, Jayne; Schmidt, Stephen // Nutrition Action Health Letter;Sep95, Vol. 22 Issue 7, p10 

    Compares various brands of fat-free cheeses. Mozarella flavor of Sargento Preferred Light, Polly-O Lite and Sorrento Lite; Cheddar flavor of Cabot 75% Less Fat Light; Amount of sodium of the contenders.

  • Say `cottage'.  // Nutrition Action Health Letter;Oct95, Vol. 22 Issue 8, p13 

    Presents a chart on dietary information about cheese.

  • Fresh cheese. Scarpa, James // Restaurant Business;1/20/94, Vol. 93 Issue 2, p70 

    Presents information on the varieties of cheese. Fresh cheese; Cottage cheese; Cream cheese.

  • Mozzarella. Tasoulas, Mary Ann // Restaurant Business;07/01/97, Vol. 96 Issue 13, p126 

    Provides information on mozzarella, the most popular of the spun paste family of cheeses. Production process; Common varieties; Techniques in preparation; Applications; Tips in buying fresh mozzarella; Market forms. INSET: Mozzarella: Common varieties..

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics