Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
La grasa modifica la densidad: elige la leche/crema con el % correcta.
En quesos, rallado vs en cubos cambia el volumen; mejor pesar en gramos.
Does fat percentage matter?Yes. A cup of heavy cream is heavier than milk; swapping without weight alters richness and texture.