Fat content of cheeses: The fat content (MG) can be calculated in relation to the dry product or calculated in relation to the finished product, with humidity.
The wetter the products are, the less oily they are.
If we have 50 g of MG on a dry product of 100 g, we therefore have a rate of 50% MG.
If we add 100 g (to put it simply) of humidity, we still have 50 g of fat but on a product that weighs 200 g so the rate is 25% fat.
For fresh cheeses, i.e. unripened...
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