Relationship between milk fat and protein contents and cheese yield

The relation between the useful material content (protein+fat content) of m ilk and cheese yield was analyzed on 189 manufactures of pressed uncooked c heeses. These manufactures were realized under controlled conditions in the same experimental cheese dairy, within the framework of eight different ex periments, from milks of high hygienic quality (cows free of clinical masti tis) partially skimmed so as to have a fat/protein ratio of 1.15. The fat+p rotein content of manufactured milks varied from 55 to 85 g.kg(-1). The rel ation between fat+protein content and cheese yield was linear for this wide range of variation. Fat+protein content accounted for 77% of fresh yield a nd 87% of dry matter yield variability. Once the effect of fat and protein contents have been taken into account, other milk parameters (pH, kappa -ca sein variants) may have a significant effect on cheese yield, but in a marg inal way.