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 cheese. Granular cheese for manufacturing must meet all of these standards except that it does not need to be cured, nor do the dairy ingredients used need to be pasteurized. This is the type of granular cheese most commonly used for processing. Although granular cheese can be created using any method that achieves the designated standard for physical and chemical properties, there is one method that is generally used. First, the milk or cream may be warmed and treated with hydrogen peroxide and catalase, producing water and oxygen gas. Then, a lactic acid-producing bacterial culture is added, and the product