MILK DATA

Insert % casein in the milk

Insert total mass (kg) of milk used in cheese

manufacture

CHEESE DATA

Insert % casein in the cheese

Insert total mass (kg) of cheese produced

 

Press to determine the % casein retained in the cheese.

 

NOTE. This is a free educational tool to enable the rapid calculation of cheese components. The user is responsible for ensuring that the results of any calculation are correct! No liability for errors, losses, disasters is accepted by the author arising for the use of this or other materials on this website.

The article on "How do you investigate and solve commercial yield problems?" and the answers to questions in the cheese technology section may also be of interest to users of this tool.

How to cite this article

Mullan, W.M.A. (2007) [On-line] UK: Available: Accessed: