Milk Fat Content Calculator

Calculate Fat in Dry Matter (FDM) percentage for cheese and classify fat content level.

Cheese Fat Content

Moisture Content

Cheese Style

Tab to move between fields

Fat in Dry Matter (FDM)

39.7%

Dry Matter63%

Expected FDM (low)48%

Expected FDM (high)52%

In Expected Range0

Est. Protein Content34%

ClassificationMedium Fat

How to Use This Calculator

Enter the fat and moisture percentages of your finished cheese.
Select the cheese style to compare against expected fat-in-dry-matter (FDM) ranges.
The calculator shows FDM%, dry matter%, expected FDM range for the style, whether your cheese is in range, and estimated protein content.
If FDM falls outside the expected range, adjust milk fat content or recipe technique in future batches.

How the result changes with Cheese Fat Content

Cheese Fat Content: Fat percentage of the finished cheese by total weight. Cheddar is typically 33%, mozzarella 22%.
Moisture Content: Moisture percentage of the finished cheese. Cheddar: 37%, mozzarella: 52%, brie: 52%, parmesan: 30%.
Cheese Style: 1 = Cheddar (48-52% FDM), 2 = Mozzarella (40-45%), 3 = Brie (50-60%), 4 = Parmesan (32-36%), 5 = Cream Cheese (65-75%).

Identify Input Parameters
Cheese Fat Content = 25, Moisture Content = 37, Cheese Style = 1 = 3 input(s) provided
Calculate Fat in Dry Matter
Fat in Dry Matter
39.7 = 39.7
Calculate Dry Matter
Dry Matter
63 = 63
Calculate Expected FDM
Expected FDM = expected.min
48 = 48