Detecting cheese defects and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info – on the cheese dough Recognizing cheese defects requires some practice. A good dough texture in cheese is significantly influenced by the water and fat contentThe F.D.M.The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info value related to dry matterThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info, also depending on the water content of the cheese. The higher the water content (the more watery the […]
