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Cheese Yield

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Fundamentals of Cheese Science

Summary

Cheese is a very important trade item in the dairy industry, accounting for ~35 % of total milk usage. In the production of commodity-type cheeses, such as Cheddar and Gouda, increasing the scale of production and cheesemaking efficiency are key factors in reducing production costs and increasing market competitiveness. Efficiency is measured by comparing the actual values of cheese yield or recoveries of milk components (fat and protein) from milk to cheese, with predicted values. Measurement of actual cheese yield requires measurement of the weights and composition (fat, protein, moisture) of inputs (milk, starter culture) and output (cheese). The actual yield of cheese (which must comply with the specified maximum moisture level and minimum fat-in-dry matter level of that variety), can be then expressed as kg cheese/100 kg milk with defined fat and proteins levels. For example, the typical yield of Cheddar cheese, for which the specified moisture content is ≤39 % and fat-in-dry matter content is ≥50 %, is 10 kg per 100 kg milk standardized to protein and fat levels of 3.3 and 3.6 %, respectively. Yield prediction equations, such as the van Slyke equation, are used to predict the quantity of a specific cheese variety expected from a given quantity of milk of a given composition. The percentage yield efficiency (% YE) expresses actual yield as a percentage of predicted yield, which is indicative of the efficiency of the cheesemaking process in converting milk to cheese. Ideally, YE = 100 %; where actual values are <100 %, corrective actions to the cheesemaking process are undertaken to redress the inefficiencies.

Cheese yield is influenced by many factors. Some of the more important include the composition and quality of the raw milk, milk handling and storage practices, milk pre-treatments (e.g., standardization of protein-to-fat and protein contents, homogenization, pasteurization temperature), firmness of the gel at cutting and the speed/duration of the cutting programme, the curd particle size, speed of stirring the curd-whey mixture, the rate of cooking of the curd-whey mixture and the temperature to which it is cooked, the duration of stirring and cooking before the physical separation of whey from the curd, design of the cheese vat and curd handling conditions following whey removal. These factors exert their effects by influencing the composition of the milk gel and the levels of moisture expulsion and fat loss from the curd particles formed on cutting the gel.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    Patrick F. Fox & Paul L. H. McSweeney

  2. Teagasc Food Research Centre, Fermoy, Cork, Ireland

    Timothy P. Guinee & Timothy M. Cogan

Authors
  1. Patrick F. Fox
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  2. Timothy P. Guinee
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  3. Timothy M. Cogan
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  4. Paul L. H. McSweeney
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Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Cheese Yield. In: Fundamentals of Cheese Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_10

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