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Factors Affecting the Yield of Cottage Cheese

Sealtest Foods Division, National Dairy Products Corporation, New York, NY.

ABSTRACT

The major interest of plant operators in cottage cheese yields has centered around those factors affecting the amount of curd that can be recovered from a definite amount of skimmilk. Curd yields are important to the industry because they affect profits, and cottage cheese is one of the more profitable dairy products. If we may assume a total raw material and processing cost of 12¢ per pound of dry curd with a yield of 15 lb. of curd per 100 lb. of skimmilk of 9% solids (1.67 lb. curd per pound of solids), an improvement in that yield of 0.5 to 15.5 lb. per hundred or 1.72 lb. curd per pound of solids would mean a reduction of 0.4¢ per pound in the cost of curd. This is a very significant figure, when any possible reduction in costs without sacrifice of quality is important. It is believed that an increase in cottage cheese curd yields to the extent indicated above is attainable in many operations.