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 Science

Committee Chair(s)

C. Anthon Ernstrom

Committee

C. Anthon Ernstrom

Committee

R. J. Brown

Committee

D. V. Sisson

Committee

D. T. Bartholomew

Abstract

From Cache Valley Dairy Association in Smithfield, Utah, milk from two to three cheese vats plus the corresponding Swiss cheese trimmings, salted cheese, and whey were sampled each week from October 1981 to October 1982. The weights of the Swiss Cheese were recorded. Milk samples were analyzed for fat and protein; cheese samples were analyzed for fat, protein, and moisture; whey samples were analyzed for fat.

By using Gauss-Newton nonlinear Least Squares method of iteration, the data was analyzed. Two formulas for predicting Swiss cheese yield were derived. A good relationship was found to exist between Swiss cheese yield and fat and protein.

In this study it was found that the season affected the percentage of fat and protein in the milk and thereby the cheese yield.

The highest cheese yields corresponded with the months with highest protein and fat percentage in the milk.

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