Relation Between Certain Skimmilk Constituents and the Yield of Cottage Cheese

Cheese yield

“…Journal of the Society of Dairy Technology and Saint-Paulin (Maubois ef al, 1970), cheddar (Van Slyke, 1894;McDowall, 1936;Joost et al, 1967;Lelikvre et al, 1983;Banks et al, 1984b;Emmons et al, 1990b;Coggins, 1991), cottage cheese (Bender and Tuckey, 1957;Lundstedt, 1957;Nielsen, 1967;Kristoffersen et al, 1974), domiati (Hamdy and El-Koussy, 1969), emmental (Ernstrom et al, 1981), gouda (Posthumus et al, 1964), Gruyere de ComtC (Mocquot et al, 1963), halloumi (Economides et al, 1987), mozzarella (Nilson et al, 1979;Ernstrom et al, 1981), mozzarella (buffalo milk) (Altiero et al, 1990), Swedish cheese (Bergman and Joost, 1953) and tilsit (Bergman and Joost, 1962).…”