Yield Control

It is absolutely vital to be able to measure and maximize yield efficiency. This means maximizing the return (or minimizing the loss in the case of lactose) from all milk components entering the plant. This includes obtaining maximum returns for whey non-fat-solids, whey cream and cream skimmed during standardization. In general the highest return for all milk components, is obtained by keeping them in the cheese, but this may not always be the case.