Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
C. Anthon Ernstrom
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.
Ba-Jaber, Adnan S., "The Relationship Between Milk Composition and Swiss Cheese Yields" (1984). All Graduate Theses and Dissertations. 5313.
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 .