Addition Of Cream

The natural P/F of milk is higher in low fat milk. In practice, this means that when the milk fat is less than 3.0%, it may be necessary to add fat to obtain P/F = 0.96 and make a full fat cheese with F/DM = 50%. When the required F/DM is less than 50%, it is unlikely that fat would have to be added to the milk. The natural P/F is also high in the fall and early winter so fat may have to be added for full fat cheese at these times. Some cheese such as double cream Blue or double cream Havarti may also require addition of fat. Given the fat content of available cream, a Pearson's square can be used to calculate the amount of cream required in a similar manner to the examples given above.