Date of Award:

1982

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Advisor/Chair:

Rodney Jay Brown

Abstract

This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese. During a one month period, 107 samples of milk and cheese were collected at Olympia Cheese Company, Olympia, Washington. Milk samples were analyzed for fat and protein content. Cheese samples were analyzed for fat, protein and moisture content.

Three models were derived to predict the yield of Mozzarella cheese. The three models were statistically fitted to the data by applying the Gauss-Newton non-linear least squares method of iteration. The differences among the three models in predicting cheese yield were insignificant. Any of the three formulas can predict yield of Mozzarella cheese reasonably well.

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