CHEESE YIELD

While the economics of manufacturing cheese, particularly those varieties that require maturation, is particularly sensitive to raw milk price significant savings can be made by optimising cheese making to obtain maximum product yields.

Cheese yield, the mass of cheese produced from a given volume or mass of milk, is an important indicator of the efficiency of the cheese making process. If more cheese (of appropriate quality) per kilogram of milk is produced there is an increase in the quantity of product available for sale. This increase can lead to decreased unit costs and possibly increased profits.

This part of the website will examine some of the factors that influence yield and will include discussion on the use of yield models.

. Factors influencing the yield of cheese

. The use of models to predict the quality of cheese

. Given an actual case study, can you determine why a Cheddar cheese factory experienced yield problems?

.How do you investigate and solve commercial yield problems? This article provides a simple framework for analysing milk composition, casein:fat ratio, actual yield, theoretical yield and milk component retention. Users can use a unique interactive table to enter and analyse real data or vary the given data to investigate the effects of a range of factors on yield.

. Test your knowledge of cheese science and technology

.Answers to selected questions on cheese science and technology

. Use the Dairy Science and Food Technology calculators to:

determine casein to fat and protein to fat ratio for cheese-mil;.

standardise milk for cheese manufacture;

determine the theoretical yield of Cheddar cheese using milk composition and the moisture content of the cheese;

determine the theoretical yield of Cheddar cheese using milk composition only and a modified version of the Van Slyke yield equation;

determine the theoretical yield and process efficiency of Cottage cheese;

determine casein and fat retentions in cheese manufacture.

How to cite this article

Finishing or have just finished a PhD in dairy science? If interested in contributing an article to the Dairy Science site please read instructions for contributors.

© Copyright February 2001-2008. All rights reserved. W M A Mullan.
If you have problems with this page please let me know.
Home|author| Starters| Probiotics| Inhibitors| Phage| Cheese Quality | Cheese Yield| Modeling| MAP | site topics| Links| Legal| Site Map

Home
Site Coordinator
Cheese starters
Probiotics
Inhibitors in milk
Exploitation of anti-
microbial proteins
Bacteriophages for
lactococci
Cheese quality
Cheese yield
Cheese manufacture
Modeling in food technology
Science of MAP
Ice cream
Science and technology of wine
Forum
Links
Search for literature cited
Contribute an article
Articles
Job vacancies
Acknowledgements
Site Map