Cows skim milk powder consumed during the National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey component of the 2011-13 Australian Health Survey. Prepared by removing the majority of water and fat from full cream milk and then drying.
Cows milk powder consumed during the National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey component of the 2011-13 Australian Health Survey. Prepared by removing water from full cream milk by spray-drying. May also contain lecithin.
Australian produced lactose free cows milk. Lactase enzyme added to pre-digest naturally-occurring lactose. Includes lactose free milks labelled as reduced fat, low fat, light, regular fat and full cream, weighted according to consumption patterns observed during the Australian Health Survey.
Australian produced dairy cream. Includes regular full fat fresh and UHT, and light varieties weighted according to consumption patterns observed during the Australian Health survey.
Bread prepared in the home from buckwheat groats, cornmeal, rice flour, butter, egg, full fat milk, seeds, salt and leavening. Ready to eat.
Mashed potato from a cafe or restaurant, containing potatoes, butter, dairy blend or margarine, cream and full fat milk.
Edible portion of chicken egg, including both yolk and white (albumen), beaten with full fat cows milk, cooked by continuous stirring (scrambling) over low heat until just set. Cooked with the addition of butter or dairy blend.
Yoghurt with approximately 12% berry pieces and added sugar. Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt. Formulated to have a fat content of approximately 2%.
Yoghurt that is sweetened and flavoured with vanilla. Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt. Contains added omega-3 fatty acids, and formulated to have a fat content of approximately 3%.
