Dairy Science and Food Technology Homepage
Home  Cheese starters Donate support Site  Probiotics Cheese yield  Cheese quality Cheese science  Italian cheese Anti-microbial  proteins  Phages Primary production  Ice cream Wine Calculators  Harvard referencing  Packaging  Jobs
Forum Home Forum Home > Cheese yield > Cheese yield
  New Posts New Posts RSS Feed - Van Slyke
  FAQ FAQ  Forum Search   Events   Register Register  Login Login


Van Slyke

 Post Reply Post Reply
Author
Message
Carlos View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote Carlos Quote  Post ReplyReply Direct Link To This Post Topic: Van Slyke
    Posted: 19 Mar 2010 at 9:19pm
Why does the Van Slyke yield equation overestimate yield? Can it be used for spanish cheeses?

Thank you
Back to Top
Sponsored Links


Back to Top
Michael Mullan View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote Michael Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 9:20pm
When the Van Slyke yield equation was published in 1949, the Kjeldahl total nitrogen (TN) factor for converting TN to protein was 6.25. The factor currently used is 6.38. Using the 6.38 conversion factor gives protein, and hence casein, concentrations some 1.021 times higher than those obtained using the 6.25 conversion factor.

The actual effect on the yield of Cheddar cheese can be calculated by determining the casein concentration in cheese milk using both conversion factors and substituting the values for casein into the Van Slyke equation.

This is shown below for milk containing 2.5 % (w/v) casein-TN factor of 6.38-, 3% fat (w/v) and a cheese moisture content of 37 % (w/v).

Using y (cheese yield , kg )=(milk casein-0.1+ milk fat x 0.93) x 109/100-moisture content of cheese, milk containing 2.5 % casein gives a yield of 9%. If the casein concentration is reduced by 1/1.021 this gives a value of 2.45 % casein and a Van Slyke cheese yield of 8.9%.

In the example given above, present day yields, calculated with the Van Slyke yield equation are 0.1/9 x100, =1.1%, approximately 1% higher than intended by Van Slyke.

The Van Slyke yield equation was developed for calculating the yield of Cheddar cheese only.

Carlos if you wish to post future questions please include your E-mail address.
Back to Top
Ed Ayers View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote Ed Ayers Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 9:20pm
How are other cheese types affected by this? We produce cheddar, muenster, colby, mont jack, baby swiss, emek, syrian, jerusalem. Most of our production is P/S mozz W/M Mozz and Fresh Mozz.

Is the a standardization formulation spread sheet in excel to cover the bulk of these items?

We use Raw milk, skim, and skim condensed to 20-25%. We also use back in our whole milk vats some whey cream.

We are having problems with consistancy issues with our pressed cheeses. I think it is because we have messed with and not accounted for the change to the f/p. We have increased the fat but have not increased the protein.

Can you offer any assistance, would be very much appreciated.

Back to Top
Mike View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 9:20pm
This is a holding response. I will respond in more detail later.

Consistent manufacture of virtually all cheese requires correct standardisation of the starting 'milk'. A standardisation spreadsheet in Excel can certainly be used. I am only familiar with some of the cheeses used but the information necessary to produce the spread sheet is freely available.

Regards

Mike

Back to Top
Mike View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 9:21pm
I have created a separate thread for the posting on Munester and other cheeses by Ed Ayers. Plaese see section on 'Posting on Munester and other cheeses by Ed Ayers'
Back to Top
 Post Reply Post Reply
  Share Topic   

Quick Reply
Name:

Message:
   NoFollow is applied to all links from this forum
 Enable BBcodes
Security Code:
Code Image - Please contact webmaster if you have problems seeing this image code  Refresh Refresh Image
Powered by Web Wiz CAPTCHA version 4.04 wwf
Copyright ©2005-2013 Web Wiz
Please enter the Security Code exactly as shown in image format.
Cookies must be enabled on your web browser.

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 12.01
Copyright ©2001-2018 Web Wiz Ltd.