The part of the cheese that remains after all moisture is removed. Soft cheeses, such as Brie and Camembert, will, on average, contain about 50 per cent dry matter and 50 per cent water.
Feed after water (moisture) has been removed (100% dry).
All parts of a cheese excluding the moisture: ie. fat, protein, lactose and minerals.
Feed or forage weight less the weight of the water it contains. J K X Y Z Suggestions for terms or definitions? Email us (opens web form). Posted 23 April 2003 URL: managingwholes.com/glossary/d.htm
The moisture-free content of feeds.
The part of cheese consisting of solid (versus liquid) matter.
The portion of the feed remaining after removal of the moisture.
The weight of a sample remaining after subjected to a standardized procedure of drying removing all moisture (water). All nutrients are contained in the remaining dry matter.
(DM) The portion of feed that is not water.
All the components of cheese (solids) excluding moisture (water). Dry matter includes proteins, milk fat, milk sugars and minerals.
The weight of forage when it's water content is removed. This is the usual way pasture yield is assessed, presented as kilograms of dry matter per hectare (kgDM/ha) Ella Fine leaved cocksfoot. See Ella variety information sheet
Forage after the moisture has been removed.
Plant or animal material after water has been removed by drying in an oven.
