Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
La teneur en MG change la densité : choisissez le lait/la crème avec le bon pourcentage.
Pour les fromages, râpé vs en cubes modifie le volume : privilégiez les grammes.
Does fat percentage matter?Yes. A cup of heavy cream is heavier than milk; swapping without weight alters richness and texture.