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 FR: matière grasse MG
    - MG
      (matière grasse)
      (dans la matière sèche)
    - Mat.Gr. *Sign: word is preferential; Preferent.*

 DE: Fettgehalt
      (in der Trockenmasse)
    - F.i.T.
    - Fett i. Tr. *Sign: word is preferential; Preferent.*

 EN: fat content
      (of dried products)
[ additional information ]

 DA: fedtindhold

 NL: vetgehalte
      (in de droge stof)
[ aanvullende informatie ]

 ES: MG/EST
      (materia grasa sobre extracto seco total)
    - GSES
      (grasa sobre extracto seco)
    - ESL
      (extracto seco lácteo)

 SE: fetthalt

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EN EN: French and Dutch products are mentioning the fat content in dried matter. The measuring takes place just after removing all the liquids by drying. Comparing to the English products the percentages of the French and Dutch are somewhat higher.
Here are the Dutch norms. From 10% fat you can call it cream.
  • 7,5% condensed milk
  • 10-20% single cream
  • 20-35% cream
  • 20% sour cream
  • 25-35% Crème fraiche (in French at least 30%)
  • 55-63,5% Clotted cream
  • 48% Double cream
  • 25% Cookery-cream <
    • li>35-40% whipping cream
  • 90% Mascarpone

NL NL: Franse en Nederlandse produkten vermelden het vetgehalte van de droge stof. De vetbepaling vindt pas plaats, nadat alle vocht door droging is verwijderd. Vergeleken met de produkten van Engelse herkomst vallen de percentages daardoor wat hoger uit.
Hier dan de Nederlandse normen. Vanaf 10% vet mag je van room spreken.
  • 7,5% Koffiemelk
  • 10-20% Halfroom
  • 20-35% Koffieroom
  • 20% Zure room
  • 25-35% Crème fraiche (Frankrijk minstens 30%)
  • 55-63,5% Clotted cream
  • 48% Double cream
  • 25% Koksroom
  • 35-40% (Slag)room
  • 90% Mascarpone