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The fat content (%), residual fat content (%) and the amount of cheese (g) used for the binding reaction 1.
| % Fat | % Residual fat | Cheese amount (g) | |
|---|---|---|---|
| Primo sale cheese (P) | 17 | 4 | 0.24 |
| Semi-hard cheese (M) | 50 | 15 | 0.90 |
| Hard cheese (D) | 45 | 15 | 0.90 |
| Dry ricotta (R) | 23 | 10 | 0.60 |
