Cheese yield investigations. 2. The sampling of whey

Abstract

A system for the sampling of whey for the determination of fat and casein losses in cheese manufacture has been evolved. The figure for percentage fat content as determined on a sample of whey taken from the surface of the vat must be reduced by 0.045 to obtain the correct result. Such a surface sample, however, gives a fairly reliable value for protein content. The system may have to be modified according to the method of cheesemaking adopted.