Invited review: A commentary on predictive cheese yield formulas

Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from moisture associated with cheese protein. The General...

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Bibliographic Details
Published in:Journal of dairy science 2010-12, Vol.93 (12), p.5517-5537
Main Authors: EMMONS, D. B, MODLER, H. W
Format: Article
Language:English
Subjects:
Animal productions
Animals
Biological and medical sciences
Cheese
Dairying - methods
Food industries
Fundamental and applied biological sciences. Psychology
Milk - chemistry
Milk and cheese industries. Ice creams
Models, Theoretical
Terrestrial animal productions
Vertebrates
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Summary:Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from moisture associated with cheese protein. The General, Barbano, and Van Slyke formulas were tested critically using yield and composition of milk, whey, and cheese from 22 vats of Cheddar cheese. The General formula is based on the sum of cheese components: fat, protein, moisture, salt, whey solids free of fat and protein, as well as milk salts associated with paracasein. The testing yielded unexpected revelations. It was startling that the sum of components in cheese was
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2010-3262