This section of the Dairy Science and Food Technology website
provides an outline of how the commercial 'cheese yield problem'
outlined earlier might be approached and how yield and cheese
component retention can be analysed and presented. This is
achieved using a unique on-line calculator that is shown in the
cheese yield spreadsheet. Data from 5 vats of commercial Cheddar
production are summarised in the cheese yield spreadsheet. The
data set are different to the problem given previously. The
cheese and milk data were obtained from one day's production.
The casein:fat ratio of milk in each vat has been calculated and
for information casein as a percentage of protein has been
presented. If you want to analyse your own data simply replace
the data in the editable cells in the calculator below and press
the submit button. The calculator will then give basic
statistical information along with the results of the
theoretical yield and cheese component-retention calculations.
Go to cheese yield spreadsheet. Actual