Silt Silt can be visually observed with a hand lens, exhibiting a sparkly appearance. It also can be felt by the tongue as granular when placed on the front teeth (even when mixed with clay particles). Silt is created by a variety of physical processes capable of splitting the generally sand-sized quartz crystals of primary rocks by exploiting deficiencies in their lattice. These involve chemical weathering of rock and regolith, and a number of physical weathering processes such as frost shattering and haloclasty. The main process is abrasion through transport, including fluvial comminution, aeolian attrition and glacial grinding. It is in
Granular cheese content is 39 percent, and the minimum allowed milkfat content is 50 percent by weight of the solids. Regular granular cheese must either use pasteurized dairy products or be cured for at least 60 days at a temperature of at least 35 °F. Either cows' milk or cream may be used as the main ingredient. Other permissible ingredients include clotting enzymes such as rennet, coloring, calcium chloride as a coagulation aid, enzymes used in curing, hydrogen peroxide, and agents used to protect against fungi. The name granular cheese can encompass many types of cheeses; for example, Parmigiano-Reggiano is a granular