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Fat shortened in the dry weight, fat ith Tr. is the usual form, in which the fat content is indicated by cheese.
This indication refers to the percentage of fat portions, which are in the cheese mass, after you were extracted all Wasseranteile.
Developed this kind of indicating the fat content after the First World War, when one wanted to pretend a higher fat content with cheese. Today this indication is even prescribed in Germany in accordance with the German cheese regulation. Since with the cheese with ripe one and storage constantly evaporate for water, a remaining alike absolute percentage figure of the fat content is not possible.
This indication makes the comparison more difficult of the fat content of different cheese places nevertheless.
A soft cheese with 48% fat i.Tr has a Wasseranteil of 50%. If one extracts the water from a quantity of 100 g of this cheese completely, then 50 g remain cheese mass over. These 50 g contain 48% fat, thus of 24 G. thus contain this cheese 24% fat absolutely.
A hard cheese with likewise 48% fat i.Tr has instead a Wasseranteil of only 30%. If one extracts the water from a quantity of 100 g of this cheese completely, then 70 g remain cheese mass over. Contained likewise 48% fat, thus thus this cheese contains these 70 g of 33.6 G. 33.6% fat absolutely.
| Fat stage | Fat ith Tr. | Fat content | |||
|---|---|---|---|---|---|
| Hard cheese | Cut cheese | Soft cheese | |||
| Double cream | 60%-87% | = 42% | = 36% | = 30% | = 18% |
| Cream | = 50% | = 35% | = 30% | = 25% | = 15% |
| Full fat | = 45% | = 32% | = 27% | = 23% | = 14% |
| Fat | = 40% | = 28% | = 24% | = 20% | = 12% |
| Three-quarter fat | = 30% | = 21% | = 18% | = 15% | = 9% |
| Semi-boldly | = 20% | = 14% | = 12% | = 10% | = 6% |
| Quarterly fat | = 10% | = 7% | = 6% | = 5% | = 3% |
| Lean | < 10% | < 7% | < 6% | < 5% | < 3% |
Soft cheese with their higher Wasseranteil exhibits a smaller actual fat portion compared with hard cheese. It is thus like that that a same mass of two different cheese places can have very different portions of fat, even if with both sorts on the packing the same Prozentzahl of fat ith Tr. is indicated. A soft cheese with a higher fat i.Tr. - Value can also actually contain thus a smaller quantity fat than the same quantity of a harder cheese with a nominally lower fat i.Tr. - Value.
The absolute fat content of a cheese can be determined approximately, by one its fat ith Tr. - Number by the following factor multiplies:
After this method of approach for example ith Tr results for a hard cheese with 45% fat. an actual fat content of something over 30 g per 100 g, while the same quantity of double cream fresh cheese with 62% fat ith Tr. an absolute fat content of clear under 20 g exhibits.
For the procedure of the analysis of portions of different substances in the dry weight see there.
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