DETERMINATION OF THEORETICAL YIELD OF CHEDDAR CHEESE USING MILK COMPOSITION, CHEESE MOISTURE AND THE VAN SLYKE YIELD EQUATION.
For more information on yield please see Cheese yield and the answers to selected questions on cheese science and technology.
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. |