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Genetic and environmental factors affecting milk composition and their relationship to cheese yield



Genetic and environmental factors affecting milk composition and their relationship to cheese yield



Cheese yield and factors affecting its control: 76-84



A major factor affecting cheese yield is the composition (especially protein or casein and milk fat) of the cheese milk. Improving cheesemaking procedures increases cheese yield. However, increasing the component level of milk also increases a plant's cheese-yielding potential. A 0.1% increase in the protein content of milk increases Cheddar cheese yield potential by 0.14 kg per 100 kg milk.

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Accession: 002390322

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