Date of Award:
5-1984
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Committee Chair(s)
Rodney Jay Brown
Committee
Rodney Jay Brown
Committee
C. A. Ernstrom
Committee
D. V. Sisson
Abstract
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.
Checksum
629ca8f2fb10e95be075c041b4c98d1b
Recommended Citation
Moore, Craig A., "Comparison of Several Forms of Equations for Predicting Cheddar Cheese Yield from Milk Composition" (1984). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5312.
https://digitalcommons.usu.edu/etd/5312
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