For maximum profitability, the moisture in the non‐fat substance (MNFS) in Cheddar cheese must be controlled. Commercial data are used to show that, with fixed manufacturing conditions, the MNFS in cheese may be increased by decreasing the casein/fat ratio in milk and vice versa. It is suggested that this method of varying MNFS may be useful in factories that have difficulty in regulating MNFS by other methods. The relationships between the casein/fat ratio in milk, manufacturing conditions and the fat in the dry matter, MNFS, fat and moisture percentages in cheese are explaine
展开▼
