Applications of various cheese yield formulae to cheddar cheese
1993
Callanan, T. (Cooperative Wholesale Society, Manchester (UK). Milk Group)
Nineteen different formulae were used to predict yields using data obtained under commercial cheesemaking conditions over a period of one year. The predicted yields obtained were compared to actual yields in terms of average yield differences and standard deviations of differences. Differences with respect to formula yields and actual yields were found to be dependent on the formula used, and are probably a reflection of processing variabilities, difficulties in determining the protein content of milk, variations in phosphate retention, moisture inclusion factors, and whey and cheese sampling errors. Improved correlation coefficients (0.98) and reduced standard deviations (range 0.04-0.06 kg cheese/100 kg milk) were obtained between formulae, yields and actual yields, using actual fat retention in cheese, as an index of fat losses as compared to fat losses in whey.
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