DETERMINE THE THEORETICAL YIELD AND PROCESS EFFICENCY FOR COTTAGE CHEESE MANUFACTURE
To use the calculator replace the test data with your own and remove or ignore the other data inputs.
Notes: Assumes 1. 76% of protein is casein. 2. 28.4% of solids-not-fat is casein. 3. 90% of Cottage cheese solids is casein and that the target solids contents in the un-creamed cheese is 19%. 4. This free calculator is intended for educational use only and is not a substitute for a manufacturer employing a qualified person to calculate yield and efficiency values for their products. While I have taken reasonable care to ensure that this calculator works correctly, no warranty is implied or given for the 'free' results generated.
If process efficiency, cheesemaking efficiency, is consistently less than 95% than work is required to find out why yields are lower than predicted. Please see the case study for Cheddar cheese for hints.