1.   Modifications in curd treatment result in cheeses that are different in moisture content, body and texture, and flavor and aroma.

2.   Nearby ditches and walls affect the moisture content of the soil.

3.   The churned product is salted and worked to the legal moisture content.

4.   The overburden reduces the moisture content of the peat.

5.   It is closely related to peat and has a relatively low carbon content and high moisture content.

6.   Above this zone the moisture content decreases upward to a point where the continuous film of moisture eventually separates into discrete droplets.

7.   And the moisture content is remarkable.

8.   But the snowpack turned out to have a low moisture content and river flows faded fast in early summer.