48ce3c25$1@news.povray.org...

>> Even full-fat cheese is usually only 40-60% fat.

>Really? So what's the rest of it then?

The dry matter content of milk is roughly 1/3 protein, 1/3 fat and 1/3 
sugars (+ some minerals). When making cheese, the sugars are mostly washed 
off in the whey, so what remains in the cheese is fat and protein, in 
variable proportion depending on the method.


G.

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