Interactive model for investigating the effect of milk composition on yield, theoretical yield, cheese making efficiency, fat and protein retention and fat in dry matter for Cheddar cheese
Written by MM
This page provides access to an interactive spreadsheet in which data for the chemical composition of milk and cheese and actual yields can be recorded. The software will then calculate theoretical yield, process efficiency, key compositional criteria and provide a basic statistical analysis of the results. Real data have been provided and these can be replaced with test data to use the spreadsheet.
This software could be used with the cheese yield problem provided along with the overview of how the problem might be investigated to teach the principles of process control in cheese manufacture.
Go to interactive spreadsheet.