Open Access
Table 5.
Physico-chemical properties of cheese
| Parameter | Standard requirements | Cheese |
|---|---|---|
| Mass fraction of fat in the dry matter, % | 45.0±1.6 | 45.3±0.1 |
| Mass fraction of moisture, no more than, % | 53.0 | 52.0±0.1 |
| Mass fraction of sodium chloride, % | 1.0-3.0 | 2.2+0.1 |
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