Silt three grades fine, medium and coarse 0.002 mm to 0.006 mm to 0.020 mm to 0.063 mm). In actuality, silt is chemically distinct from clay, and unlike clay, grains of silt are approximately the same size in all dimensions; furthermore, their size ranges overlap. Clays are formed from thin plate-shaped particles held together by electrostatic forces, so present a cohesion. Pure silts are not cohesive. According to the U.S. Department of Agriculture Soil Texture Classification system, the sand–silt distinction is made at the 0.05 mm particle size. The USDA system has been adopted by the Food and Agriculture Organization (FAO).
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