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Cheese yield investigations. 2. The sampling of whey

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Stanton, N.B. (1958) Cheese yield investigations. 2. The sampling of whey. Queensland Journal of Agricultural Science, 15 (3). pp. 151-156.



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.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Animal culture > Cost, yield and profit. Accounting
Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:24 Jun 2024 23:53
Last Modified:24 Jun 2024 23:53

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