Further Considerations in Formulas for Predicting Cheese Yield from the Composition of Milk

A simpler general formula (type G) was described for predicting cheese yield from the composition of milk: yield = fat in cheese + complex of para-casein, Ca, and phosphate in cheese + salt in cheese + moisture in cheese + whey solids in cheese.The latter three were expressed as levels in cheese and multiplied by the unknown yield.Iterations of yield calculations resulted in the predicted yield, starting with an estimate of the yield.Further modifications of the general formula (types H and J) did not need iterations.Type H used moisture.Type J used moisture in the fat-free cheese.Types H and J are likely to be the preferred formulas.Yield estimates with the types G and H formulas were identical to estimates with type A and B formulas described in