Milk-Clotting Enzymes. 2. Estimating Cheese Yield Losses from Proteolysis During Cheese Making1

Two methods are described for estimating yield losses. One uses a predictive yield formula to estimate yield from the control and casein-reduced milks. The other, preferred, method estimates an “effective”, net, or economic reduction in yield. The latter standardizes the two milks to the same casein; fat ratio and accounts for the value of whey fat; the economic reduction must be qualified by the composition of the cheese, whey, and milk; by the name of the variety; and by the relative value of milk fat and cheese.