An Empirical Method for Prediction of Cheese Yield

Abstract

Theoretical cheese yield can be estimated from the milk fat and casein or protein content of milk using classical formulae, such as the VanSlyke formula. These equations are reliable predictors of theoretical or actual yield based on accurately measured milk fat and casein content. Many cheese makers desire to base payment for milk to dairy farmers on the yield of cheese. In small factories, however, accurate measurement of fat and casein content of milk by either chemical methods or infrared milk analysis is too time consuming and expensive. Therefore, an empirical test to predict cheese yield was developed which uses simple equipment (i.e., clinical centrifuge, analytical balance, and forced air oven) to carry out a miniature cheese making, followed by a gravimetric measurement of dry weight yield. A linear regression of calculated theoretical versus dry weight yields for milks of known fat and casein content was calculated. A regression equation of y = 1.275x + 1.528, where y is theoretical yield and x is measured dry solids yield (r2 = 0.981), for Cheddar cheese was developed using milks with a range of theoretical yield from 7 to 11.8%. The standard deviation of the difference (SDD) between theoretical cheese yield and dry solids yield was 0.194 and the coefficient of variation (SDD/mean x 100) was 1.95% upon cross validation. For cheeses without a well-established theoretical cheese yield equation, the measured dry weight yields could be directly correlated to the observed yields in the factory; this would more accurately reflect the expected yield performance. Payments for milk based on these measurements would more accurately reflect quality and composition of the milk and the actual average recovery of fat and casein achieved under practical cheese making conditions.

Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications

“…This point was further discussed regarding the exact major fraction to be used in the calculations (Emmons and Modler, 2010). Indeed, using such equations on milk coming from uninfected animals during the major part of their lactation, as well as using bulk tank milk resulted in good agreement between experimental and calculated results (van den Berg et al, 1996;Melilli et al, 2002;Emmons et al, 2003). However, a certain number of animals in a herd at each point of time are infected or are at certain physiological conditions that lead to production of milk that deviates from what is accepted as 'normal milk' (Pitkä lä et al, 2004;Sampimon et al, 2009;Leitner et al, 2011a).…”

“…The economical profitability of the industry has always been based on the qualities of the bulk milk as tested by the dairy laboratories. Cheese yield is one of the major factors influencing dairy economics and is usually calculated according to various equations (Emmons and Binns, 1990;Barbano et al, 1991;Emmons et al, 1993 andMelilli et al, 2002). The objective of producing the appropriate quality milk for cheese production has been achieved through genetic management and nutrition improvements, which have led to higher cheese yields from the bulk milk tank.…”

Contribution of diet type and pasture conditions to the influence of high altitude grazing on intake, performance and composition and renneting properties of the milk of cows

“…Cheese yield and curd firmness are determined by milk protein concentration and casein number [CN; 25,35]. As discussed above and shown previously [33], the reduction of the milk protein yield was simultaneously caused by low energy supply and hypoxia.…”

How can dairies maximize their profits and properly remunerate their dairy farmers?

“…For volume calculation (L) of raw milk necessary to process one kg of RC, we also used an adaptation of Van Slyke's formula (Emmons and Modler, 2010;Melilli et al, 2002) replacing the term 'C 50j -LC i ' by 'RP i *P 50j ' as shown below:…”

“…To determine the milk volume required to produce each kg of MS, MC, MB, MF, PB, SP and RC cheeses, we used the prediction equation for cheese production of Van Slyke adapted (Emmons and Modler, 2010;Melilli et al, 2002) as follows:…”