Cheese Yield Calculator
How to use the Cheese Yield and Savings Calculator?
The Cheese Yield and Savings Calculator is designed to evaluate the financial benefits of optimizing the management of milk gel cutting firmness and whey drainage in industrial cheese production using CoaguSens technology.
This tool calculates financial savings by considering two key aspects:
1. Reduction in Cheese Moisture Variability Losses
By minimizing the standard deviation of cheese moisture content, this optimization leads to:
- A reduction in the production of excessively dry cheeses.
AND
- A decrease in the volume of excessively humid cheeses, which are typically sold at discounted prices.
2. Minimization of Whey Losses
By better controlling the curd cutting step, you can:
- Decrease the solid waste in the whey, thereby increasing the solids recovery rate to produce more cheese.
OR
- Reduce the fat loss in the whey, leading to increased cheese yield OR improved butter production efficiency.
By accurately modeling these savings, the calculator provides a valuable assessment of the financial impact of improved process control in cheese manufacturing.
- Yield Results
Selected objectives:
- Reduction of the Standard Deviation of Cheese Moisture
- Penalty based discounting
Total recovered value on yield optimization:
- Moisture Results
Graph here (id "before_after_chart" on the container)
Total recovered value on moisture optimization:
Total recovered value on yield and moisture optimization
$182,974
Calculator Settings
Milk density
1.03 kg/L
8.59 lb/gal (US)
10.32 lb/gal (Imp)
Production Settings
Data Entry
Select your Optimization Goal
Before Optimization
After Optimization
Average loses of solids in the whey
Enter the current and target average percentages of solids in the whey.
Enter the current and target average percentages of solids in the whey.
Target percentage of cheese moisture
Enter the average percentage of moisture of the cheese you produce.
Enter the average percentage of moisture of the cheese you produce.
38
Current average cheese yield
Enter the average cheese yield of your production. This is used to calculate the average volume of whey per vat.
Enter the average cheese yield of your production. This is used to calculate the average volume of whey per vat.
12
Average volume of whey par vat
This is the average volume of whey coming out per vat.
This is the average volume of whey coming out per vat.
17,600
17,600
Weight of whey solids per vat
This is the avergae weight of solids present in the whey per vat.
This is the avergae weight of solids present in the whey per vat.
1,144
1,109
Number of batches (vats) per year
This the total number of batches processed per year.
This the total number of batches processed per year.
800
800
Results
| Recovered weight of solids per vat The amount of solids retained per vat due to reduced solid losses in the whey. | 35 |
| Recovered weight of cheese per vat The additional weight of cheese retained per vat as a result of reduced solid losses in the whey. | 57 |
| Recovered weight of cheese per year The total annual amount of cheese recovered due to minimized solid losses in the whey. | 45,419 |
| Recovered value of cheese produced per year The total financial gain from the cheese recovered annually due to reduced solid losses in the whey. | $231,639 |
Select your Objective
Before Optimization
After Optimization
Average loses of fat in the whey
Enter the current and target average percentages of fat in the whey.
Enter the current and target average percentages of fat in the whey.
Current average cheese yield
Enter your current percentage of cheese yield.
Enter your current percentage of cheese yield.
11.19
Average percentage of fat in milk
Enter your current percentage of milk fat.
Enter your current percentage of milk fat.
3.90
Percentage of fat retention in the vat
These are the current and target fat retentions in the vat.
These are the current and target fat retentions in the vat.
94.31
95.73
Target percentage of moisture in cheese
This is the desired percentage of moisture in the cheese.
This is the desired percentage of moisture in the cheese.
38.00
Weight of milk per vat
This is the weight of milk processed per vat.
This is the weight of milk processed per vat.
20,600
20,600
Number of batches (vats) per year
This is the total number of batches (vats) processed per year.
This is the total number of batches (vats) processed per year.
2,800
2,800
Results
| Before | After | |
|---|---|---|
| Total value of cheese produced per year | $32,917,399 | $33,180,757 |
| | Total recovered value | $263,357.46 |
| Before | After | |
|---|---|---|
| Average weight of milk fat per vat The typical amount of milk fat present in each processed vat. | 803 | 803 |
| Weight of fat in cheese per vat The average quantity of fat contained in the cheese from each vat. | 757.7 | 769.1 |
| Weight of solids (dry matter) in cheese per vat The average total weight of dry matter (solids) in the cheese per vat. | 1,429.2 | 1,440.6 |
| Weight of cheese produced per vat The average total weight of cheese obtained from each processed vat. | 2,305 | 2,324 |
| Fat content in cheese The current and final fat percentage present in the cheese. | 32.87 | 32.87 |
| Moisture in fat-free cheese (MFFB) The current and final moisture percentages in fat-free cheese. | 56.61 | 56.80 |
| Weight of cheese produced per year The total annual amount of cheese produced, including current and projected values. | 6,454,392 | 6,506,031 |
| Total financial value of cheese produced per year The current and projected financial worth of the cheese produced annually. | $32,917,399 | $33,180,757 |
| Average cheese yield The current and final cheese yield, expressed as a percentage of milk processed. | 11.19 | 11.28 |
| | Additional weight of cheese produced per year The extra amount of cheese obtained annually beyond the baseline production. | 51,639 |
| | Total financial recovered value The financial value gained from the additional cheese produced annually. | $263,357.46 |
Want to discover the results?
Fill the informations below
Before Optimization
After Optimization
Average loses of fat in the whey
Enter the current and target average percentages of fat in the whey.
Enter the current and target average percentages of fat in the whey.
Current average cheese yield
Enter your current percentage of cheese yield.
Enter your current percentage of cheese yield.
11.19
Average percentage of fat in milk
Enter your current percentage of milk fat
Enter your current percentage of milk fat
3.90
Percentage of fat retention in the vat
These are the current and target fat retentions in the vat.
These are the current and target fat retentions in the vat.
94.31
95.73
Selling price of butter
Enter the selling price of your butter.
Enter the selling price of your butter.
6.01
Fat percentage in butter
Enter the percentage of fat in the butter you produce.
Enter the percentage of fat in the butter you produce.
82
Selling price of anhydrous fat
Enter the selling price of your anhydrous fat.
Enter the selling price of your anhydrous fat.
6.01
Desired fat in dry matter (FDM)
Enter the desired percentage of fat in dry matter (FDM).
Enter the desired percentage of fat in dry matter (FDM).
52
Desired percentage of moisture in cheese
Enter the desired percentage of cheese moisture .
Enter the desired percentage of cheese moisture .
39
Weight of milk per vat
This is the weight of milk processed per vat.
This is the weight of milk processed per vat.
20,600
20,600
Number of batches (vats) per year
This is the total number of batches (vats) processsed per year
This is the total number of batches (vats) processsed per year
2,070
2,070
Results
| Additional weight of anhydrous fat produced per year This is the additional weight of anhydrous fat obtained annually as a byproduct of cheese production. | 11,216 |
| Financial value of anhydrous fat produced per year This is the financial worth of the anhydrous fat produced annually, based on its market value. | $67,411 |
| Additional weight of butter produced per year This is the extra weight of butter generated annually as a byproduct of dairy processing. | 13,679 |
| Financial value of additional butter per year This is the financial worth of the additional butter produced annually, based on its market price. | $82,208 |
Want to discover the results?
Fill the informations below
Select how the selling price of downgraded cheeses is calculated:
Average price difference between compliant and downgraded cheeses
-0.15
The prices of the downgraded cheeses are calculated using the following formula:
- Adjusted Price = Base Price−(Excess Moisture × Penalty Rate)
- Base Price: The market price of the compliant cheeses that are not in excess of moisture content
Excess Moisture: Percentage units of moisture in the product that exceeds the acceptable or standard cheese moisture percentage.
Penalty Rate: The monetary penalty applied per percentage unit of excess moisture.
The prices of the downgraded cheeses are fixed and are not indexed on the amount of moisture that exceeds the acceptable or standard limit.
Before Optimization
After Optimization
Target percentage of moisture in cheese
Enter the desired moisture content in the final cheese product, based on quality and processing standards.
Enter the desired moisture content in the final cheese product, based on quality and processing standards.
38
Legal limit of cheese moisture
Enter the maximum allowable moisture content in cheese as defined by regulatory standards.
Enter the maximum allowable moisture content in cheese as defined by regulatory standards.
39
Standard deviation of cheese moisture
Enter the current and target variability in cheese moisture content across different batches.
Enter the current and target variability in cheese moisture content across different batches.
Number of batches (vats) per year
This is the total number of cheese vats processed annually, based on daily production and operational days.
This is the total number of cheese vats processed annually, based on daily production and operational days.
2,800
2,800
Weight of milk per vat
This is the total weight of milk used per vat, considering milk density and volume.
This is the total weight of milk used per vat, considering milk density and volume.
20,600
20,600
Average solids in milk
Enter the typical percentage of solid components in the milk used for cheese production.
Enter the typical percentage of solid components in the milk used for cheese production.
12
Average retention rate of solids
Enter the percentage of milk solids that are retained in the final cheese product after processing.
Enter the percentage of milk solids that are retained in the final cheese product after processing.
52
Results
| Before | After | Recovered value | |
|---|---|---|---|
| Shortfall due to dry cheeses The financial loss incurred due to cheeses with lower-than-target moisture content, resulting in reduced yield and quality. | -$239.828 | -137,719 | $102,109 |
| Shortfall due to downgraded cheeses The financial loss caused by cheeses that do not meet quality standards and must be sold at a lower price or repurposed. | -$158,181 | -$74,090 | $84,091 |
| Total recovered value The overall financial gain from improvements moisture control | | | $186,201 |
Want to discover the results?
Fill the informations below
Notice for Mobile Users
The Cheese Yield and Savings Calculator is available exclusively on desktop and tablet devices to ensure precise calculations and optimal performance. Please access the tool on a larger screen to explore the financial benefits of improved cheese production processes. We appreciate your understanding.
DISCOVER THE COAGUSENS™ LINE OF INSTRUMENTS
CoaguSens™ Flex
Transportable lab testing instrument for real time measurement of milk coagulation
CoaguSens™ Connect
Industrial process control instrument that triggers the curd cutting firmness in cheese making
Book a Call With Our Dairy Specialists
CASE STUDIES
Cheese is obtained from coagulating milk by separating the milk gel into solid curds and liquid whey. The milk gel is cut into small cubes to increase curds surface/volume ratio and allow whey expelling from curds, a phenomenon called syneresis. The objective of any cheesemaker is to optimize the retention of fat and proteins in cheese while the level of moisture is maintained at a controlled level.
Cheese is obtained by coagulation of milk and subsequent separation of the milk gel into liquid (whey) and solid (curd) phases. An essential step of the cheesemaking process involves cutting the formed milk gel into small cubes to allow whey separation by increasing curd surface/volume ratio. Cutting time selection greatly affects the yield, moisture and quality of cheese. Cutting the gel too soon when the curd is not firm enough leads to lower cheese yield through increased curd fines and fat loss, whereas delayed cutting results in higher cheese moisture content due to reduced collapse of the gel.
Parameters such as temperature, pH, coagulant dosage, protein content and calcium chloride influence the way milk coagulates. Real time data provided by CoaguSens™ Flex help understanding and controlling the influence of technological parameters on coagulation kinetics and consequently on yield.
This application note describes a study performed at the cheese pilot plant of the R&D center of the Canadian department of agriculture & agri-food (Agriculture & Agri-Food Canada) in Saint-Hyacinthe (QC, Canada). The study aimed to measure the influence of the curd firmness and coagulation speed at the time of cutting on the retention rates of fat, protein and solids in cheddar cheese. The CoaguSens™ Connect (Rheolution Inc, Canada) was used to conduct this study.
