Calorie trap in the cheese: fat in dry matter is absolutely non-fat

In the case of calorie you can tap quickly and almost unnoticed into cheese. Your balance will do customer indefinitely the kick in the faux.

On the packaging of commercial cheese are usually equal to two different pieces of information to the fat content of the beloved dairy products: "Absolute fat" and "Fat in dry matter" (bold i.Tr.). But which is the one where the consumer must focus, if he would like to pay attention to his slender now?You enter in the faux, we explain how to keep the information apart and correctly assess.

The fat content which should be in fact relevant for you is absolute fat content. Often the fat content in the dry matter is noted on the packaging of fresh and sliced cheese.This is cheese can lose of moisture during storage and thus changing the percentage of the absolute fat content. Cheese manufacturer so not intentionally want to lead you pulling the wool, but doing it for purely practical reasons.

The absolute fat content may differ strongly from the fat content in the dry matter depending on how much liquid cheese is included.So it comes as to pass a Double cream cheese with 60% fat i. tr. total contains less fat than a semi-hard cheese 45% fat i. tr.The cream cheese is accordingly also better for diets as supposedly lighter semi-hard cheese.

If only the fat content is specified on the packaging, you can calculate the absolute fat content by multiplying by following factors:

Cream cheese x 0.3
Soft cheese x 0.5
Semi-hard cheese x 0.6
Hard cheese x 0.7

Soft cheese 60% fat i. tr.(Double cream level) has absolutely only 18% fat, while a semi-hard cheese with 50% fat i.Tr.30% Fat has absolutely.

Cream cheese: 60% F. i. tr. x 0.3 = 18% absolute fat
Semi-hard cheese: 50% F. i. tr. x 0.6 = 30% absolute fat