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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. 1) 1.09
1- M

or

equation 2, Y =     (0.93 F + C- 0.1) 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. Y is the yield usually expressed as kg cheese/1000 kg of milk or as a %.

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.

Insert value for the % casein in the milk.

Insert value for the % fat      in the milk.

The theoretical yield is 0 kg of cheese of 35% moisture per 100 kg of milk.

The theoretical yield is 0 kg of cheese of 36% moisture per 100 kg of milk.

The theoretical yield is 0 kg of cheese of 37% moisture per 100 kg of milk.

You may find it useful to compare predictions using cheese moisture in addition to milk composition also.