Cheesemaking

The twenty-fourth entry is a gordura no extrato seco, and its second half is the trap, because English has a word that looks like o extrato and faces the other way. « An extract » is what has been drawn out of something and kept: vanilla extract, malt extract, an extract from a letter. The Portuguese term names the opposite. It is not what was drawn out but what is left behind once the water has gone — the solid remainder of the cheese, which is what a percentage of fat has to be measured against. So « the fat in the dry extract » reads to a dairyman as a fat measured in some bottled essence, and it is exactly the wording a quick translation produces. English uses no cognate here at all. It has « dry matter » for ordinary use and « total solids » for the laboratory, so the line on a wrapper is « fat in dry matter », shortened in the trade to « FDM ». Keep « extract » for what leaves the vat and « dry matter » for what stays in the wheel.