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Cheddar Cheese Yields in New York

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Cheese yields and yield efficiency were monitored in four large Cheddar cheese plants in New York state. The yearly average theoretical Cheddar cheese yield for all four plants was 9.88 kg/100 kg of milk while the actual moisture and salt adjusted yield was 9.42 kg/100 kg. Major cheese yield losses were due to low fat recovery. Average milk fat recoveries in the cheese for the four cheese plants were 87.2, 86.3, 85.2, and 82.8%. Fat recoveries were well below the 93% fat recovery predicted by the Van Slyke formula. Primary factors related to poor cheese yields were low casein content of the milk, low ratio of casein to fat, and excessive mechanical breakage of cheese curd in the vats. A practical approach for estimating fat loss during cheese manufacture is described.

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