Dry extract: n. .m. The dry extract is a material resulting from the complete desiccation of a product, in particular cheeses. For the latter, the rate of dry extract is set at a maximum of 23%; if this rate is not respected, it is obligatory to mention it. The fat content is calculated on the dry extract. Thus, in 100 grams of Comté, Camembert or fromage blanc, all containing 45% fat, there are, respectively, only 28 grams, 20 grams and 9 grams of...
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