Official cheese monograph • Primary key cheese #913
International denominations: Raclette from Savoie | Raclette de Savoie
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Visual observation of the wheel, rind and paste (Wikimedia Commons)
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Laboratory analysis • Reference average values per 100 g
🔎 USDA SR Legacy proof #173341
🔬 Reference average biochemical profile (Macaroni and cheese, dry mix, prepared with 2% milk and 80% stick margarine from dry mix — USDA SR Legacy #173341)
⚙️ Total dry matter (TDM)
38.4 %
Cheese dry matter
⚙️ Fat in dry matter (FDM)
21.56 %
Fat on dry basis
⚙️ Moisture in non-fat (MNFS)
67.16 %
Technological firmness index
⚙️ Calcium / phosphorus ratio
0.56
Curd mineral balance
⚙️ Estimated NaCl salt
0.86 g
Salt content per 100 g
Water
61.6 g
Analytical code #255
Carbohydrate, by difference
23.9 g
Analytical code #205
Total lipid (fat)
8.28 g
Analytical code #204
Protein
4.89 g
Analytical code #203
Total Sugars
4.27 g
Analytical code #269
Lactose
3.02 g
Analytical code #213
Ash
1.3 g
Analytical code #207
Maltose
1.25 g
Analytical code #214
Fiber, total dietary
1.2 g
Analytical code #291
Energy
190 kcal
Analytical code #208
Specialized scientific literature
(Querying...)