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Evaluation of mathematical equations to predict the theoretical yield of Chilean Gouda cheese
Author(s) -
Brito C,
Niklitschek L,
Molina L H,
Molina I
Publication year - 2002
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1364-727x.2001.00035.x
Subject(s) - yield (engineering) , mathematics , statistics , ripening , cheesemaking , correlation , correlation coefficient , measure (data warehouse) , food science , chemistry , thermodynamics , computer science , data mining , physics , geometry
This study was performed to obtain an adequate tool for predicting the yield of Chilean Gouda cheese. The theoretical yields were calculated by applying equations derived from technical references to industrial cheese production and were compared with their own actual yields, thus selecting those equations showing the best correlation with the actual yield. The manufacturing and ripening of the cheese were controlled through the chemical composition of milk, whey and cheese, and the weight of the product before and after ripening was recorded. The actual and theoretical yield values derived from each formula were compared using the mean yield graphs. Furthermore, the global concordance coefficient ( W ) of Kendall and Smith was also applied, showing the lack of significant discrepancy between actual and theoretical yield values [P > 0.01 ( W = 27; W ≥ 18.48)] for either 3‐ or 30‐day cheeses. Out of the 11 formulae used to measure the yield of cheese, six showing a good correlation between the yields were selected through the comparison of error sums and Pearson correlation analysis. However, two formulae showed the best yield results for practical use.