This study was conducted to evaluate several forms of equations for predicting Cheddar cheese yields based on the fat and protein content of milk and moisture content of cheese. Production and quality control data from a Cheddar cheese plant for one entire year was used. This included the pounds of milk that went into each vat of cheese, yield of cheese from each vat, cheese moisture from each vat, and fat and protein percentages of the milk.
Seven models were derived to predict the yield of Cheddar cheese. The seven models were statistically fitted to the data by applying the Marquardt non-linear least squares method of iteration. These were compared with the commonly used Van Slyke and Price formula, with casein estimated as a percentage of total protein. The differences among the eight models were small.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6364 |
| Date | 01 May 1984 |
| Creators | Moore, Craig A. |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
Page generated in 0.0021 seconds