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A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk
Author(s) -
BANKS JEAN M,
MUIR D D,
TAMIME A Y
Publication year - 1984
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 - 10.1111/j.1471-0307.1984.tb00496.x
Subject(s) - cheesemaking , yield (engineering) , food science , standardization , zoology , biology , computer science , materials science , metallurgy , operating system
A study has been carried out on the efficiency of the cheesemaking process when Cheddar cheese was made from milk showing the normal seasonal trends in composition and from milk that had been standardized to a crude protein: fat ratio of 0.9. Standardization resulted in a small loss of yield from a standard volume of milk (averaged over a complete year), but this loss was compensated by an almost equal gain in the efficiency of fat retention.