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DETERMINE THE THEORETICAL YIELD AND PROCESS EFFICENCY FOR COTTAGE CHEESE MANUFACTURE
This calculator has been designed to predict the yield of Cottage cheese using the casein, protein or solids not fat components of milk.To use the calculator replace the test data with your own and remove or ignore the other data inputs.
An estimate of process efficiency can be obtained if data for actual yield are added.
Notes: Assumes 1. 76% of protein is casein. 2. 28.4% of solids-not-fat is casein. 3. 90% of Cottage cheese solids is casein and that the target solids contents in the un-creamed cheese is 19%(cheese contains 81% moisture). 4. This free calculator is intended for educational use only and is not a substitute for a manufacturer employing a qualified person to calculate yield and efficiency values for their products. While I have taken reasonable care to ensure that this calculator works correctly, no warranty is implied or given for the 'free' results generated.
If process efficiency, cheese making efficiency, is consistently less than 95% than work is required to find out why yields are lower than predicted. Please see the case study for Cheddar cheese for hints.
More information on cheese yield is available in the section dealing with yield.
How to cite this article
Mullan, W.M.A. (2008). [On-line] Available: Accessed: