Predictive Formulas for Yield of Cheese from Composition of Milk: A Review¹

References

1. • Amantea G.F.
   • Skura B.J.
   • Nakai S.
   Culture effect on ripening characteristics and rheological behavior of Cheddar cheese.
   J. Food Sci. 1986; 51: 912
   • Scopus (41)
   • Crossref
   • Google Scholar

2. Annual Report 1977 of Gelders-Overijselse Zuivelbond. 1978. Zutphen, Neth.

   • Google Scholar

3. Babcock. S. M. 1895. Experiments in the manufacture of cheese. Eleventh Ann. Rep. Agric. Exp. Stn. Univ. Wisconsin for year ending June 30, 1894. Madison.

   • Google Scholar
4. • Banks J.M.
   • Banks W.
   • Muir D.D.
   • Wilson A.G.
   Cheese yield; composition does matter.
   Dairy Ind. Int. 1981; 46: 15
   • Google Scholar
5. • Banks J.M.
   • Muir D.D.
   • Tamine A.Y.
   Equations for estimation of the efficiency of Cheddar cheese production.
   Dairy Ind. Int. 1984; 49: 14
   • Google Scholar
6. • Barbano D.M.
   • Dellavalle M.E.
   Rapid method for determination of milk casein content by infrared analysis.
   J. Dairy Sci. 1987; 70: 1524
   • Scopus (23)
   • PubMed
   • Abstract
   • Full Text PDF
   • Google Scholar

7. Burkhalter. G. 1971. Preliminary catalogue of cheese varieties. Doc. 62, Int. Dairy Fed., 41 Square Vergote, Bruxelles, Belgium.

   • Google Scholar
8. • Carpenter R.N.
   • Brown R.J.
   Separation of casein micelles from milk for rapid determination of casein concentration.
   J. Dairy Sci. 1985; 68: 307
   • Scopus (7)
   • Abstract
   • Full Text PDF
   • Google Scholar
9. • Cerbulis J.
   • Farrell Jr., H.M.
   Composition of milks of dairy cattle. I. Protein, lactose and fat contents and distribution of protein fraction.
   J. Dairy Sci. 1975; 58: 817
   • Scopus (143)
   • PubMed
   • Abstract
   • Full Text PDF
   • Google Scholar
10. • Creamer L.K.
    • McGillivray W.A.
    Payment for milk. II. Relationship between net value of milk supplies and pay-out calculated by different methods.
    N. Z. J. Dairy Sci. Technol. 1972; 7: 80
    • Google Scholar
11. • Czulak J.
    • Conochie J.
    • Sutherland B.J.
    • Van Leewen H.J.M.
    Lactose, lactic acid and mineral equilibria in Cheddar cheese manufacture.
    J. Dairy Res. 1969; 36: 93
    • Google Scholar
12. • Davies D.T.
    • White J.C.D.
    The use of ultrafiltration and dialysis in isolating the aqueous phase of milk and in determining the partition of milk constituents between the aqueous and disperse phase.
    J. Dairy Res. 1960; 27: 171
    • Scopus (108)
    • Crossref
    • Google Scholar
13. • Dellavalle M.E.
    • Rasmussen R.R.
    • Barbano D.M.
    Variation in milk used for cheese making itle>Variation in milk quality and casein proteolysisin the U.S..
    J. Dairy Sci. 1984; 68 (Abstr.): 73
    • Google Scholar

14. Eino. M. F. 1974. Effect of milk composition and coagulant identity on yield, textural properties and quality of Cheddar cheese. Ph.D. Diss., Univ. Guelph, Guelph, ON, Can.

    • Google Scholar
15. • Emmons D.B.
    Future development needs for cheese and cultured products.
    in: Proc. IDF Seminar on New Dairy Foods, Doc. 107. Int. Dairy Fed., Bruxelles, Belgium1978: 103
    • Google Scholar
16. • Emmons D.B.
    • Kalab M.
    • Larmond E.
    • Lowrie R.J.
    Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk.
    J. Texture Stud. 1980; 11: 15
    • Scopus (127)
    • Crossref
    • Google Scholar
17. • Favier J.C.
    Luquet F.M. Bonjean-Lincrowski Y. Eléments de composition des fromages. Laits et produits laitiers Vache. Brébis, Chévre. 3. Qualité-energie et tables de composition. Technique et Documentation-Lavoisier, Paris, Fr.1986
    • Google Scholar
18. • Garnier J.
    • Mocquot G.
    • Brignon G.
    Action de la présure sur la caséine-K. Application de la méthode titrimétrique à pH constant.
    C.R. 1962; 254: 372
    • Google Scholar
19. • Gilles J.
    • Lawrence R.C.
    The assessment of Cheddar cheese quality by compositional analysis.
    N. Z. J. Dairy Sci. Technol. 1973; 8: 148
    • Google Scholar
20. • Gilles J.
    • Lawrence R.C.
    The yield of cheese.
    N. Z. J. Dairy Sci. Technol. 1985; 20: 205
    • Google Scholar
21. • Gordon W.G.
    • Kalan E.B.
    Webb B.H. Johnson A.H. Alford J.A. Proteins of milk. Fundamentals of dairy chemistry. 2nd ed. AVT Publ. Co., Inc., Westport. CT1974
    • Google Scholar
22. • Hargrove R.E.
    • Alford J.A.
    Webb B.H. Johnson A.H. Alford J.A. Composition of milk products. Fundamentals of dairy chemistry. 2nd ed. AV1 Publ. Co., Inc., Westport. CT1974
    • Google Scholar
23. • Karman A.H.
    • van Boekel M.A.J.S.
    • Arentsen-Stassc A.P.
    A simple and rapid method to determine the casein content of milk by infrared spectrophotometry.
    Neth. Milk Dairy J. 1987; 41: 175
    • Google Scholar
24. • Kay H.
    Definition of cheese consistency types according to Mff index. Doc. 35.
    Int. Dairy Fed., Bruxelles, Belgium1965
    • Google Scholar
25. • Lawrence R.C.
    • Gilles J.
    The assessment of the potential quality of young Cheddar cheese.
    N. Z. J. Dairy Sci. Technol. 1980; 15: 1
    • Google Scholar
26. • Lawrence R.C.
    • Heap H.A.
    • Gilles J.
    A controlled approach to cheese technology.
    J. Dairy Sci. 1984; 67: 1632
    • Scopus (157)
    • Abstract
    • Full Text PDF
    • Google Scholar
27. • Lelièvre J.
    The cheese yielding capacity of milk. Brief Commun.
    in: XXI Int. Dairy Congr. 1(1). 1982: 505
    • Google Scholar
28. • Lelièvre J.
    Influence of the casein fat ratio on the moisture in the non-fat substance in Cheddar cheese.
    J. Soc. Dairy Technol. 1983; 36: 119
    • Scopus (10)
    • Crossref
    • Google Scholar
29. • Lelièvre J.
    • Freese O.J.
    • Gilles J.
    Prediction of Cheddar cheese yield.
    N. Z. J. Dairy Sci. Technol. 1983; 18: 169
    • Google Scholar

30. Lolkema. H. 1978. Control of cheese yields in Friesland. Paper presented at cheese conference. Utah State Univ., Logan.

    • Google Scholar

31. Lolkema. H., and J. Blaauw. 1974. Kaasbereiding. Landeljke Stichting Bcroepsopleiding Levensmild-delenindustrie. Kruizemuntstraat 24. Appeldorn, Neth.

    • Google Scholar
32. • MacKinley A.G.
    • Wake R.G.
    Fractionation of S-carboxymethyl-κ-casein and characterization of the components.
    Biochim. Biophys. Acta. 1965; 104: 167
    • Scopus (86)
    • PubMed
    • Crossref
    • Google Scholar

33. Mair-Walburg, H. 1974. Handbuch der Kasc. Kase der Welt von A-Z. Eine Enzyklopadie. Volkswirt-schaftlicher Verlag GmbH. Kemtpen (Allgau). FRG.

    • Google Scholar
34. • Maubois J.-I.
    • Mocquot G.
    Comment ramener à la même teneur en substance séche des fabrications de fromage en vue de comparer les “rendements” rcspectifs du lait en fromage.
    Rev. Laitière Française. 1967; 239 (Jan): 15
    • Google Scholar
35. • Maubois J.-I.
    • Mocquot G.
    L’appréciation des rendements en fromagerie.
    Lait. 1971; 507: 417
    • Google Scholar
36. • Maubois J.-I.
    • Mocquot G.
    • Blanc-Patin E.
    Influence de la concentration du lait sur la quantité de substance sèche de “fromage” obtenue après coagulation par la présure.
    Ann. Technol. Agric. 1967; 16: 287
    • Google Scholar
37. • McDowall F.H.
    The cheese yielding capacity of milk, and its relation to the method of payment for milk for cheese-making (in ten parts).
    N. Z. J. Sci. Technol. 1936; 18: 137
    • Google Scholar
38. • McDowall F.H.
    • Dolby R.M.
    Studies on the chemistry of Cheddar cheese-making. IV. Lactose and lactic acid in whey and curd; the presence of bound water in curd; the existence of a Donnan membrane equilibrium between curd and whey; and the rate of penetration of salt into curd.
    J. Dairy Res. 1936; 7: 156
    • Scopus (8)
    • Crossref
    • Google Scholar
39. • Mocquot G.
    Etude sur l’eau des fromages.
    in: Proc. I lth Int. Congr. Pure Appl. Chem. 1947 III. 1951: 165
    • Google Scholar

40. Parkin. M. F. 1982. Review conservation of resources product loss management. Page 350 in Proc. Second Aust. Dairy Technol. Rev. Conf. 1982.

    • Google Scholar
41. • Pearce K.N.
    • Gilles J.
    Compositions and grade of Cheddar cheese manufactured over three seasons.
    N. Z. J. Dairy Sci. Technol. 1979; 14: 63
    • Google Scholar
42. • Posthumus G.
    • Booy C.J.
    • Klijn C.J.
    The relation between the protein content of milk and cheese yield.
    Neth. Milk Dairy J. 1964; 18: 155
    • Google Scholar
43. • Sammis J.L.
    • Germain I.
    Experiments on cheese composition and quality.
    Am. Butter Cheese. J. 1929; (Sept. 25): 13
    • Google Scholar
44. • Schulz M.E.
    • Thomasow J.
    • Leder K.H.
    Qualistatsbeurteilung von Kasc nach den Wassergehalt in der fettfreien Kasermasse (moisture content of the solids-not-fat in cheese as an index of quality).
    Keil. Milchwirtsch. Forschungsbcr. 1952; 4: 341
    • Google Scholar
45. • Shuttleworth A.E.
    The composition of milk, cheese and whey in relation to one another. Bull.
    in: XCVI, Ont. Agric. Coll., Guelph, ON1894
    • Google Scholar
46. • Sjaunje I.O.
    • Schaar J.
    Determination of casein in milk by infrared spectrophotometry.
    Milchwissenschaft. 1984; 39: 228
    • Google Scholar
47. • Vandeweghe J.
    • Maubois J.-L.
    The yield of cheese. Predetermination and measurement. Ch. 23.
    in: Eck A. Cheese-making —science and technology. 2nd ed. Lavoisier Publ. Inc., New York, NY1986
    • Google Scholar
48. • Van Slyke L.L.
    Experiments in the manufacture of cheese during May. Bull. 43— New Ser.
    New York Agric. Exp. Stn., Geneva1892
    • Google Scholar

49. Van Slyke, L. L. 1894. Determination of casein in cows’ milk (technical). Ch. XVIII in Rep. Chem. Twelfth Annu. Rep. New York Agric. Exp. Stn. Yr 1893.

    • Google Scholar
50. • Van Slyke I.I.
    Conditions affecting the proportions of fat and protein in cows’ milk.
    Am. Chem. Soc. J. 1908; 30: 1166
    • Scopus (3)
    • Crossref
    • Google Scholar
51. • Van Slyke L.L.
    • Price W.V.
    Cheese.
    Orange Judd Co., Inc., New York, NY1949
    • Google Scholar
52. • VanSlyke L.L.
    • Publow C.A.
    The science and practice of cheese-making.
    Orange Judd Co., New York, NY1910
    • Google Scholar
53. • Walstra P.
    Non-solvent water and steric exclusion of solute.
    Kolloid-Z. Z. Polymere. 1973; 251: 603
    • Google Scholar
54. • Walstra P.
    • Jenness R.
    Dairy chemistry and physics.
    J. Wiley and Sons. Inc., New York, NY1984
    • Google Scholar
55. • Whitehead H.R.
    The addition of whey cream to milk used for cheese-manufacture.
    N. Z. J. Sci. Technol. 1944; 26A: 20l
    • Google Scholar
56. • Whitehead H.R.
    Control of the moisture content and “body-firmness” of Cheddar cheese.
    J. Dairy Res. 1948; 19: 387
    • Google Scholar