If you need to calculate cheddar cheese production; use the Van Slyke equation. The equation calculates cheese yield by multiplying 0.93 times the percentage of fat in milk. That number is then added to the number obtained by taking the percentage of casein, or dairy protein, in milk and subtracting 0.1. Multiply 109 by the sum of those two numbers. The resulting number is divided by 100 minus the percentage of moisture in the cheese and the answer is the predicted yield.
Explanation
The resulting yield from the Van Slyke equation is a number equal to kilograms of cheese per 100kg of milk. It can also be shown as a percentage. The equation uses 0.93 times the percentage of fat in milk based upon the assumption that 93 percent of the milk fat stays in the cheese. Use of 0.1 in the casein part of the equation compensates for a loss of some of the casein in the process. The number 109 represents an allowance for lactose, retention of whey protein and milk salts.
Explanation
The resulting yield from the Van Slyke equation is a number equal to kilograms of cheese per 100kg of milk. It can also be shown as a percentage. The equation uses 0.93 times the percentage of fat in milk based upon the assumption that 93 percent of the milk fat stays in the cheese. Use of 0.1 in the casein part of the equation compensates for a loss of some of the casein in the process. The number 109 represents an allowance for lactose, retention of whey protein and milk salts.
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