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Further Considerations in Formulas for Predicting Cheese Yield from the Composition of Milk

Centre for Food and Animal Research, Research Branch, Agriculture Canada, Ottawa, ON, Canada K1A OC6
Department of Nutrition and Food Science, Utah State University, Logan 84322
Centre de Recherche STELA, Department de Sciences, et Technologie des Aliments, Université Laval, Ste-Foy, PQ, Canada G1K 7P4
Canadian Laboratory Accreditation Programme, for Unprocessed Milk, 9 Isabelle Street, Embrun, ON, Canada K0A 1W0

A simpler general formula (type G) was described for predicting cheese yield from the composition of milk: yield = fat in cheese + complex of para-casein, Ca, and phosphate in cheese + salt in cheese + moisture in cheese + whey solids in cheese. The latter three were expressed as levels in cheese and multiplied by the unknown yield. Iterations of yield calculations resulted in the predicted yield, starting with an estimate of the yield.

Further modifications of the general formula (types H and J) did not need iterations. Type H used moisture. Type J used moisture in the fat-free cheese. Types H and J are likely to be the preferred formulas.

Yield estimates with the types G and H formulas were identical to estimates with type A and B formulas described in an earlier paper (J. Dairy Sci. 73:1365), all of which formulas used moisture. The similarity of the type A and B formulas corrects an error in the earlier paper in calculations that had shown a small difference between them. However, yield estimates from milks of varying composition remained different from those estimates with the types C and J formulas, which used moisture in the fat-free cheese.

A revised method of estimating the yield coefficient for casein started with iterative calculations from the Ca and P contents of cheese and milk. This method resulted in small differences in K_c (the conversion factor of casein in milk to para-casein CaH₂PO₄ in cheese) and estimated yield from those in the earlier paper.

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