Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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Issue 10 (2) 2011 pp. 131-153

Mona A.M. Abd El-Gawad, Nawal S. Ahmed

National Research Center in Dokki, Giza, Egypt

Cheese yield as affected by some parameters Review


Cheese yield is defined as the amount of cheese, expressed in kilograms, obtained from 100 kg of milk. It is a very important parameter: the higher the recovered percentage of solids, the greater is the amount of cheese obtained and therefore gains in economic terms.The definition of cheese yield, or how to express yield, is important in two main applications: 1. Economic control of cheesemaking; 2. Expressing the results of cheesemaking experiments. Cheese yield is affected by many factors including milk composition, amount and genetic variants of casein, milk quality, somatic cell count (SCC) in milk, milk pasteurization, coagulant type, vat design, curd firmness at cutting, and manufacturing parameters.

Keywords: dairy products, cheesemaking, manufacturing, parameters, quality
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MLA El-Gawad, Mona A.M. Abd, and Nawal S. Ahmed. "Cheese yield as affected by some parameters Review." Acta Sci.Pol. Technol. Aliment. 10.2 (2011): 131-153.
APA Abd El-Gawad M.A.M., Ahmed N.S. (2011). Cheese yield as affected by some parameters Review. Acta Sci.Pol. Technol. Aliment. 10 (2), 131-153
ISO 690 EL-GAWAD, Mona A.M. Abd, AHMED, Nawal S.. Cheese yield as affected by some parameters Review. Acta Sci.Pol. Technol. Aliment., 2011, 10.2: 131-153.