CASEIN TO FAT AND PROTEIN TO FAT RATIO CALCULATOR FOR CHEESE-MILK

To use this calculator replace the values for milk components with test values and press the submit button. Since this is a 'free' application the calculator is not warranted in any way!

For information on cheese yield please see http://www.dairyscience.info/cheese-yield.html 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. You may also find the calculators for determining cheese yield useful. They are based on the Van Slyke yield equation and will predict the yield of Cheddar cheese based on the fat and casein content of the milk and the actual moisture content of the cheese. A variant of this equation is also included where yield is predicted on the basis of milk composition only and the target moisture content of the cheese.