Relationship between the yield of cheese (Chevre) and chemical composition of goat milk
2004
Guo, Mingruo | Park, Young W. | Dixon, Peter H. | Gilmore, James A. | Kindstedt, Paul S.
The relationships between goat milk constituents and cheese (Chevre, a fresh goat’s milk cheese) yield were determined to develop formula for predicting the moisture-adjusted yield of Chevre. Samples of commingled goat milk shipped to a commercial manufacturer of Chevre were collected weekly over a 12-month period and analyzed for milk fat, crude protein (CP), casein, total solids (TS), and mineral contents. The yield of Chevre made from the sampled milk was measured and adjusted to a 60% moisture content. There was a definite trend in the 60% moisture-adjusted yield of Chevre during the year, which ranged from 14% in June to 20% in December and January. Milk TS and CP contents were the most significant predictors of Chevre yield (Y): Y=2.64 TS - 15.48 (r2=0.81, P<0.01) and Y=8.6116CP - 12.7598 (r2=0.79, P<0.01), respectively.
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