DETERMINATION OF THE THEORETICAL YIELD OF CHEDDAR CHEESE USING MILK COMPOSITION ONLY AND A MODIFIED VERSION OF THE VAN SLYKE YIELD EQUATION

The Van Slyke yield equation is probably most familiar presented in the form of

equation 1, Y = (0.93 F + C- 0. l ) 1.09
               1- M

or

equation 2, Y = (0.93 F + C- 0. l ) 109
        100 - M

where C and F are the casein and fat concentrations in the cheese milk and M is the concentration of moisture in the cheese. Values are usually expressed as w/w.

The equations can be rewritten replacing M with specific moisture values e.g. 35% and the 0.1 with the concentration of casein lost in the form of glycomacropeptide (4%) in the whey to give a value of 0.96C for milk casein. The equation can then be simplified and expressed using casein and fat and used to calculate the theoretical yield of Cheddar cheese having a target moisture value. The calculator below will provide predictive yields based on cheese of 37%, 36% and 35% moisture.

For more information on yield please see http://www.dairyscience.info/cheese-yield.htm 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.

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

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