Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean However scant data are available on the nutrient profiles of these products In the present work 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Creme and Braided) and Labneh, produced from cow s milk were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca K Mg P and Zn) The moisture contents of Labneh (78 6 g 100 g(-1)) and Double Creme (60 3 g 100 g(-1)) were higher than those of Akkawi Halloumi and Braided cheeses (46 6-55 I g 100 g(-1)) The fat content of full-fat Labneh was 8 3 g 100 g(-1) while the full-fat brined cheeses contained fat levels between 183 and 23 9 g 100 g(-1) Protein contents ranged between 8 9 and 24 8 g 100 g(-1) Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing far levels Sodium contents ranged between 151 and 5012 mg 100 g(-1) while Ca levels ranged between 43 and 921 mg 100 g(-1) The moisture contents indicated that Double Creme was a soft cheese while Akkawi Halloumi and Braided cheeses were firm/semi-hard cheeses The fat levels in dry matter (FDM) revealed that only full-fat Double Creme cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices