Mim amount of fat in dry matter?

[Steve Wertz]

What does it mean when a cheese is labeled as "Minimum 45% of fat
in dry matter"? And what characteristic of the cheese is it
measuring?

I I'm guessing it means that if the cheese were dehydrated, then
45% of the result would be fat.

And if so, then what exactly is that trying to tell us - how
dry/firm the cheese is?

-sw

[k***@gmail.com]

Post by Steve Wertz
What does it mean when a cheese is labeled as "Minimum 45% of fat
in dry matter"? And what characteristic of the cheese is it
measuring?
I I'm guessing it means that if the cheese were dehydrated, then
45% of the result would be fat.
And if so, then what exactly is that trying to tell us - how
dry/firm the cheese is?
-sw

To determine the FDM (Fat in dry matter) you calculate in this
method.
1. Determine the moisture content in a vacuum oven.
2. Determine the total fat on a wet (or as is) basis.
3. Divide the total fat by (100- % moisture).
4. This gives you total FDM.

For example, in the US the minimum FDM for cheddar cheese is 50%. Why
I don't know but that is what it means. Essentially you are looking
at how much fat is in the solids of the cheese.

Kevin