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Various yield formulas are described or developed where cheese is considered as a three-phase system of fat, paracasein, and water and water solubles. Type A formulas distribute moisture, whey solids, and salt proportionally to both para-casein and fat in cheese. Type B formulas include whey solids and salt with the para-casein and distribute moisture proportionally to fat and fatfree cheese. Type C formulas include whey solids, salt, and moisture only with para-casein. Type E formulas are those based on actual cheese making. Types A, B, and C formulas were developed from the basic yield formula of yield equaling recovered fat plus complex of recovered para-easein and calcium phosphate plus cheese whey solids plus cheese moisture. It would appe~r that they could be applied to most var~ eties of cheese. However, research IS needed to verify constants in predictive formulas under commercial conditions.
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Emmons et al. (1990) studied this question.
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