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

Download

Included in

Food Science Commons

Share

COinS

Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .