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Volume 90, Issue 2 , Pages 616-629 , February 2007

Valuation of Milk Composition and Genotype in Cheddar Cheese Production Using an Optimization Model of Cheese and Whey Production

Received 24 March 2006 ,Accepted 6 September 2006.

Flow of milk and milk products to cheese and whey products. Ovals are inputs into the cheese-making process; hexagons are retentions; rectangles are intermediates; diamonds are final products sold. WC

Flow of milk and milk products to cheese and whey products. Ovals are inputs into the cheese-making process; hexagons are retentions; rectangles are intermediates; diamonds are final products sold. WC=Whey cream; FRW=fat-reduced whey; DM=demineralized; WPC=whey protein concentrate; PRO=protein; WPC 34% PRO=whey protein concentrate 34% protein; WPC 80% PRO=whey protein concentrate 80% protein.
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