Cheese yield investigations. 2. The sampling of whey
1958
Stanton, N.B.
A system for the sampling of whey for the determination of fat and casein losses in cheese manufacture has been evolved. The figure for percentage fat content as determined on a sample of whey taken from the surface of the vat must be reduced by 0.045 to obtain the correct result. Such a surface sample, however, gives a fairly reliable value for protein content. The system may have to be modified according to the method of cheesemaking adopted.
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