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Cottage Cheese Yield

Printed From: Dairy Science and Food Technology
Category: Cheese yield
Forum Name: Cheese yield
Forum Description: Discussion of cheese yield
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=19
Printed Date: 25 Apr 2024 at 2:01am
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Topic: Cottage Cheese Yield
Posted By: Guests
Subject: Cottage Cheese Yield
Date Posted: 19 Mar 2010 at 6:43pm
Does anyone have information on predicting cottage cheese yield?



Replies:
Posted By: Guests
Date Posted: 19 Mar 2010 at 6:44pm
CP

1. Theoretical yield (of the undressed or uncreamed curds) can be obtained using a yield equation. If you express actual yield as a percentage of theoretical yield this will give you some idea of cheese making efficiency.

2. If you confirm that efficiency is low then you need to find out why. We can discuss this in a later post.

3. Assuming good manufacturing technique then you might consider the following in any yield study. Milk composition, total solids, the higher the total solids of the cheese milk the more yield you can expect. Somatic cell count, the use of milk containing high concentrations of somatic cells (>100,000 cells/ml) will result in reduced yields. Length of storage of milk prior to cheesemaking, the longer the duration of storage the lower the yield-try not to make cheese with milk more than 48 hours old or adjust your payment system to compensate!

4. Simple yield equations

Y=5.71C-0.45------------------------- C=casein
Y=4.9TS-29.72------------------------TS= total solids

5. A more complex yield equation

Y=(C/0.9)/0.19

6. I have basic yield data available based on mass balance studies done some years ago. Happy to comment on these at a later time.

There are at least two regular users of this forum that work in this area. Hopefully one or more will respond to more specific enquiries.


Regards

Mike



Posted By: Guests
Date Posted: 19 Mar 2010 at 6:44pm
Please also see http://www.dairyscience.info/cheese-yield/140-cottage-cheese.html - http://www.dairyscience.info/cheese-yield/140-cottage-cheese.html  .

Mike




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