Cheese yield in Brazil: state of the art

Abstract

This literature review discusses the concepts and factors that influence industrial cheese yield and compiles the latest studies conducted in Brazil involving this theme. In seeking to support managerial decision-making, cheese yield can be measured at the end of processing or estimated prior to this. In research and industry, measuring and estimating yield can be evaluated under the effect of processing, from different proportions and characteristics of ingredients (mainly milk quality), to processing factors involving the steps of the actual production (handling of the raw material and the curd coagulation conditions, salting, maturation, etc.) and the equipment. The number of Brazilian studies that have sought to answer questions about this topic in recent years was reasonable. The vast majority of them considered yield in its most basic aspect, which is obtained by measuring what was produced. Few studies used the perspective of prediction, indicating that there is room for a more empirical approach that allows for obtaining other types of answers regarding efficiency in the production of cheese, and which is shown as an opportunity for Brazilian research to advance.Keywords: efficiency; equation; cheese production.Practical Application: Understanding how cheese yield is evaluated and how Brazilian research has treated it.Cheese yield in Brazil: state of the art Food Sci. Technol, Campinas, 36(4): 563-569, Oct.-Dec. 2016 564 the key search words used were: "rendimento", "queijo", "yield", "cheese" and "cheese yield".

Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk

“…Despite the recent researches on dairy technology, science and nutrition (Akal & Yetişemiyen, 2016;Barbosa et al, 2013;Bosso et al, 2016;Hamoudi-Belarbi et al, 2016;Mostafidi et al, 2016;Rangel et al, 2016;Sales et al, 2016), there are few information's published on the sweetened condensed milk subject.…”

Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

“…For instance, formation, fermentation and curd hardness and syneresis properties are highly dependent on milk composition (Cecchinato & Bittante, 2016;Sales et al, 2016). A significant part of the milk fat usually participates in constituting mozzarella mass.…”

“…It is important to note that the major goal in cheese making is to improve yield efficiency by using less milk to produce the same amount of cheese (Sales et al, 2016). Thus, MCY efficiency is favored when fat, TP, casein, and TS concentrations, as well as the milk casein:fat ratio increase.…”

The effect of milk fat substitution on the rheological properties of Edam-type cheese

“…The unknown values of the parameters in Eqs. (1) and (4) were estimated by the least-squares method with the use of (7)…”

“…The growing competition on the market of processed foods, including dairy products, has increased the supply of foods where selected natural ingredients are replaced with substitutes. Such products are introduced to meet consumer demand for innovative foods with altered dietary properties [1] and to decrease production costs [2][3][4]. The costs associated with the production of ripened cheese are most frequently reduced by substituting milk fat with vegetable oil and shortening the ripening time [5].…”