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Invited review: A commentary on predictive cheese yield formulas.

D B Emmons¹, H W Modler

¹Guelph Food Research Centre, Research Branch, Agriculture and Agri-Food Canada, Ottawa, ON, Canada N1G 5C9. dbemmons@sympatico.ca

Journal of Dairy Science

|November 25, 2010

Summary

Predictive cheese yield formulas were improved by adjusting for the sum of cheese components, leading to highly accurate yield predictions. Unadjusted formulas can still serve as valuable analytical control tools.

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Area of Science:

Dairy Science
Food Chemistry
Chemical Engineering

Background:

Predictive cheese yield formulas have evolved significantly since 1895, incorporating factors beyond initial casein and fat content.
Refinements included moisture, salt, whey solids, and the distinction between casein and paracasein.
Existing formulas require critical evaluation for accuracy in Cheddar cheese production.

Purpose of the Study:

To critically assess the accuracy of established predictive cheese yield formulas (General, Barbano, Van Slyke) using Cheddar cheese data.
To investigate the impact of the sum of cheese components on yield prediction accuracy.
To develop and validate adjusted formulas for more precise cheese yield estimation.

Main Methods:

Analysis of milk, whey, and Cheddar cheese composition from 22 vats.
Application of General, Barbano, and Van Slyke formulas to predict cheese yield.
Calculation of predicted yield as a percentage of actual yield (PY%AY) and sum of components (SofC).
Adjustment of formulas based on observed SofC and use of recovery constants for fat and protein.

Main Results:

The sum of cheese components was consistently less than 100% (mean 99.51%).
Unadjusted formulas showed a mean predicted yield of 99.17% of actual yields (PY%AY), which correlated positively with SofC.
Adjusted formulas, incorporating SofC and recovery constants, achieved a mean predicted yield of 99.99% of actual yields, accurately matching actual yields.

Conclusions:

Unadjusted predictive cheese yield formulas are inaccurate but useful for analytical control.
Adjusted formulas, accounting for the sum of cheese components, provide highly accurate yield predictions.
Total milk protein can substitute for casein/paracasein, and fat/protein recovery constants simplify prediction, reducing the need for direct cheese analysis.