A laboratory micro-manufacturing method for assessing individual cheese yield

This study aimed to propose a micro-manufacturing method for assessing individual cheese yield (CY) from dairy milk and to provide first evaluations of the method. Two water baths (WB) provided with 8 stainless containers (SC) each were used. The cheese making procedure involved coagulation of 500 ml of milk per SC previously inoculated with starter, cutting of the curd, separation of whey through drainage and pressure and weighing of the curd residue for computing CY. Spraydried milk powder and bulk milk were used to validate the procedure. For each type of milk, 5 cheese making sessions (CMS) were performed during 5 consecutive days by the same operator; for each trial 80 records (8 replicates x 2WB x 5CMS) were available. Sources of variation of CY were investigated separately for type of milk, and variance components were estimated using REML procedure for computing instrumental repeatability and reproducibility. Cheese yield averaged 11% and 13.4% for standard milk powder and bulk milk, respectively. Cheese making session significantly influenced CY, along with WB in the case of milk powder, while SC did not influence CY. Reproducible and repeatable measures of CY were obtained, indicating the method is suitable for assessing individual CY.