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Northeast Dairy Foods Research Center Department of Food Science, Cornell University, Ithaca, NY 14853
Corresponding author:
David M. Barbano; e-mail:
dmb37{at}cornell.edu.
A nonlinear programming optimization model was developed to maximize net revenue in cheese manufacture and is described in this paper. The model identifies the optimal mix of milk resources together with the types of cheeses and co-products that maximize net revenue. It works in Excel while it takes the data specified by the user from a user-friendly interface created in Access. The user can specify any number of resources, cheese types, and co-products. To demonstrate the capabilities of the model, we determined the impact of variation in milk price and composition in the period 1998 to 2000 on the optimal mix of resources and optimal type of co-product for Cheddar and low-moisture, part-skim Mozzarella. It was also desired to determine the impact of variation in protein content of nonfat dry milk (NDM) on net revenue, and examine the effect of reconstitution of NDM with water versus milk on net revenue. The optimal mix of resources and the net revenue markedly varied as milk resource prices and composition varied. The net revenue for Mozzarella was much higher than for Cheddar when the price of cream was high. Cheese plants that did not optimize the use of resources in response to variations in prices and composition missed a significant profit opportunity. Whey powder was more profitable than 34% whey protein concentrate and lactose in most months. The use of high-protein NDM led to an appreciable increase in net revenue. When the value of the nonfat portion of raw milk was high, reconstitution of NDM with water rather than milk markedly raised net revenue.
Key Words: cheese • optimization • mathematical programming
Abbreviation key: ACONST = the proportion of lactose, NPN and minerals of separated whey that should be retained during ultrafiltration, CAPH = Calcium phosphate factor, CR = Casein retention factor, CWT = hundred weight, FDB = Fat on a dry basis, FNDM = Percent fat in NDM, FR = Fat retention factor, FREM = Percent fat in removed cream, FSW = Percent fat in separated whey, FWC = Percent fat in whey cream, FWHOLE = Percent fat in raw milk, LPREC = Percent of lactose in the UF permeate that is recovered in lactose powder, M = Percent moisture in the cheese, MAXYD = Maximum cheese yield, PRNDM = Percent total protein in NDM, PROTWPC = Desired percent total protein in WPC, PRREM = Percent total protein in removed cream, PRWHOLE = Percent total protein in raw milk, SALT = Percent salt in the cheese, SEF = solids exclusion factor, SR = solids retention factor, SWREC = Percent recovery of separated whey, TPREC = Percent recovery of WPC, WFR = Percent recovery of fat from the whey, WPC = Whey protein concentrate, WWPC = Percent moisture in WPC
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