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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 or equation 2, Y = (0.93 F + C 0.1) 109 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.
For more information on yield please see Cheese yield and the answers to selected questions on cheese science and technology. How do you investigate and solve commercial yield problems? This article provides a simple framework for analysing milk composition, casein:fat ratio, actual yield, theoretical yield and milk component retention. Users can use a unique interactive table to enter and analyse real data or vary the given data to investigate the effects of a range of factors on yield.
How to cite this articleMullan, W.M.A. (2008) [Online] UK: Available: Accessed:


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