Principles of Yield Optimization

With respect to yield the cheese maker's objectives are to:

  1. Obtain highest MNFS (moisture in non-fat substance) consistent with good quality to maximize moisture and the recovery of whey solids.
  2. Standardize milk to obtain maximum value for milk components consistent with good quality (eg., adjust P/F to maximize cost efficiency).
  3. Minimize losses of fat and casein in the whey.