RAW-MILK COMPOSITION AND CHEESE YIELDS IN CALIFORNIA - 1987 AND 1988

Milk composition and cheese yield data from four California plants producing Cheddar and Monterey Jack cheese were collected and analyzed. The composition of the milk received at the four plants during the 2 yr studied averaged 3.83% fat, 3.29% protein, and 8.78% SNF. The mean actual yields of Cheddar and Monterey Jack, weighted for the amount of cheese produced at each plant, were 9.95 lb (4.51 kg) and 10.60 lb (4.81 kg) per 100 lb (45.4 kg) of milk set, respectively. The average recovery of cheese (uncorrected for added salt) from the cheese milk was 98.8% for Cheddar and 99.7% for Monterey Jack of the theoretical yield based on Van Slyke's equation.