Computation of Ingredients

The computation of the ingredients is based on fat and dry matter contents of natural cheese components as well as the composition of the final product. Formulation of the material balance of fat and dry matter, including all blend constituents, added water, and condensate from live steam used during processing, must be made in such a way as to yield a product with the desired composition. Additional adjustments of fat and dry matter during processing may be possible but this depends on the kind of equipment used.

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