Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Cream_cheese> ?p ?o. }
Showing items 1 to 50 of
50
with 100 items per page.
- Cream_cheese abstract "Cream cheese is a soft, mild-tasting cheese with a high fat content. Stabilizers such as carob bean gum and carrageenan are added.The U.S. Department of Agriculture defines the dairy product as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. In other countries, it is defined differently and may need a considerably higher fat content.Cream cheese is not naturally matured and is meant to be consumed fresh, and so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture and production methods to Boursin and Mascarpone.".
- Cream_cheese thumbnail Philly_cream_cheese.jpg?width=300.
- Cream_cheese wikiPageID "550448".
- Cream_cheese wikiPageRevisionID "605198401".
- Cream_cheese aging "none".
- Cream_cheese calciumMg "98".
- Cream_cheese carbs "4.0".
- Cream_cheese energy "342".
- Cream_cheese fat "34.0".
- Cream_cheese hasPhotoCollection Cream_cheese.
- Cream_cheese kj "1431".
- Cream_cheese monofat "9.0".
- Cream_cheese name "Cream Cheese".
- Cream_cheese name "Cream cheese in the United States".
- Cream_cheese note "Fat percentage can vary.".
- Cream_cheese opt1n Cholesterol.
- Cream_cheese opt1v "110.0".
- Cream_cheese polyfat "1.0".
- Cream_cheese protein "29.36".
- Cream_cheese protein "6.0".
- Cream_cheese right "1".
- Cream_cheese satfat "19.0".
- Cream_cheese source Milk.
- Cream_cheese sourceUsda "1".
- Cream_cheese texture "Soft".
- Cream_cheese town "Chester, New York".
- Cream_cheese weight "47.6".
- Cream_cheese subject Category:Cream_cheeses.
- Cream_cheese comment "Cream cheese is a soft, mild-tasting cheese with a high fat content. Stabilizers such as carob bean gum and carrageenan are added.The U.S. Department of Agriculture defines the dairy product as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9.".
- Cream_cheese label "Cream cheese".
- Cream_cheese label "Doppelrahmkäse".
- Cream_cheese label "Fromage à la crème".
- Cream_cheese label "Queijo cremoso".
- Cream_cheese label "Queso crema".
- Cream_cheese label "Roomkaas".
- Cream_cheese label "Сливочный сыр".
- Cream_cheese label "クリームチーズ".
- Cream_cheese label "奶油芝士".
- Cream_cheese sameAs Doppelrahmkäse.
- Cream_cheese sameAs Queso_crema.
- Cream_cheese sameAs Fromage_à_la_crème.
- Cream_cheese sameAs クリームチーズ.
- Cream_cheese sameAs Roomkaas.
- Cream_cheese sameAs Queijo_cremoso.
- Cream_cheese sameAs m.02p2nn.
- Cream_cheese sameAs Q426337.
- Cream_cheese sameAs Q426337.
- Cream_cheese wasDerivedFrom Cream_cheese?oldid=605198401.
- Cream_cheese depiction Philly_cream_cheese.jpg.
- Cream_cheese isPrimaryTopicOf Cream_cheese.