Standardisation of milk for cheesemaking at factory level

Abstract

The percentage of milk fat recovered as cheese varies between 85 and 93 per cent, depending on the system used, and this must be taken into account when the casein to fat ratio of milk for cheesemaking is selected. Seasonal variation in the composition of milk protein can have a significant influence on the potential cheese yield. Prolonged storage of milk may cause casein losses while heat precipitation can facilitate the incorporation of whey proteins in cheese curd. The economic consequences of seasonal variations in Ireland on the price of milk for cheesemaking are discussed. The economics of standardisation may be marginal, but it is a useful aid in achieving uniform cheese quality.

Paneer (White Cheese) from Buffalo Milk

“…However, the difference may be attributed to the difference in the chemical composition of milk, strength of coagulant and heat treatment of milk. Similar views are expressed by other authors (4,7,10). The fl avour of paneer is a characteristic blend of fl avour of heated milk curd and acid.…”

Impacts of feeding system and season on milk composition and Cheddar cheese yield in a subtropical environment

“…However, the moisture-adjusted yield (calculated on 370 g moisture/kg) of 11.13 kg/100 L was higher than that reported by Auldist et al (2001), for cheese made from Friesian milk (10.7 kg/100 L) and lower than the value for Jersey milk (11.9 kg/100 L). Fat recovery in the cheese (84%) was slightly lower than previously reported for several kinds of cheese including Cheddar (85-93%) (Banks and Tamime 1987;Phelan 1981;Posthumus et al 1964), (Mistry et al 2002)…”

Evaluation of mathematical equations to predict the theoretical yield of Chilean Gouda cheese

“…When these values are expressed as a percentage of the total casein present in milk for each trial, the values range between 10.80 and 13.33%. Phelan 6 found a minimum value of 4% for Cheddar cheese, while Callanan 13 reported 5–6% as a normal value.…”

“…However, the majority of the process characteristics are also recognized during milk pretreatment (cooling, pasteurization, standardization, etc.) and the handling of the cheese during ripening 1,5–11 …”