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Journal of Dairy Science Vol. 74 No. 3 1108-1114
© 1991 by American Dairy Science Association ®
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Raw Milk Composition and Cheese Yields in California: 1987 and 1988

John C. Bruhn 1 and Antoine A. Franke 1

1 Department of Food Science and Technology, University of California, Davis 95616

Milk composition and cheese yield data from four California plants producing Cheddar and Monterey Jack cheese were collected and analyzed The composition of the milk received at the four plants during the 2 yr studied averaged 3.83% fat, 3.29% protein, and 8.78% SNF. The mean actual yields of Cheddar and Monterey Jack, weighted for the amount of cheese produced at each plant, were 9.95 lb (4.51 kg) and 10.60 lb (4.81 kg) per 100 lb (45.4 kg) of milk set, respectively. The average recovery of cheese (uncorrected for added salt) from the cheese milk was 98.8% for Cheddar and 99.7% for Monterey Jack of the theoretical yield based on Van Slyke's equation.

Key Words: raw milk composition • cheese • yields

Submitted on May 9, 1990
Accepted on September 4, 1990




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T. P. Guinee, E. O. Mulholland, J. Kelly, and D. J. O. Callaghan
Effect of Protein-to-Fat Ratio of Milk on the Composition, Manufacturing Efficiency, and Yield of Cheddar Cheese
J Dairy Sci, January 1, 2007; 90(1): 110 - 123.
[Abstract] [Full Text] [PDF]


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Copyright © 1991 by the American Dairy Science Association ®.