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DETERMINATION OF THEORETICAL YIELD OF CHEDDAR CHEESE USING MILK COMPOSITION, CHEESE MOISTURE AND THE VAN SLYKE YIELD EQUATION.

Insert value for the % casein in the milk.


Insert value for the % fat in the milk.


Insert value for % moisture in the cheese.

                               

The theoretical yield is 0 kg of cheese per 100 kg of milk. You may find it useful to see how well a modified version of the Van Slyke equation predicts yield using only milk composition.

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 article

Mullan, W.M.A. (2008) [On-line] UK: Available: Accessed:

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