Foodstuffs List - Beurer DS 81 Instrucciones Para El Uso

10 F
OODSTUFFS LIST
Abbreviations
o.a.
i.d.m.
vol. % alcohol
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
on average
in dry matter (e.g. when indicating fat content of cheese)
percent alcohol content by volume
029
030
031
032
033
034
035
036
037
038
Cheese
039
040
041
042
043
044
045
046
047
048
049
050
Raw milk, certified
milk
Certified raw milk
Cream (coffee
cream),10% fat
Cream, sour
Whipping cream, 30%
fat
Sour cream, 24% fat
Regular quark with
cream, 40 % fat in dry
matter
Regular quark, 20%
fat in dry matter
Regular quark, fat-
free
Goat's milk
Appenzeller, 50% fat
in dry matter
Baked camembert,
45% fat in dry matter
Bavaria Blue, 70% fat
in dry matter
Bel Paese
Alpine cheese, 45%
fat in dry matter
Blue-veined cheese,
50% fat in dry matter
Brie, 50% fat in dry
matter
Mild, full-fat cheese,
30% fat in dry matter
Mild, full-fat cheese,
50% fat in dry matter
Cambozola, 70% fat
in dry matter
Camembert, 30% fat
in dry matter
Camembert, 45% fat
in dry matter
30
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