GIFSQ Tools · Module 07 — Dairy, Milk, Cheese & Fermented Products · Tool 132 of 500
Estimate cheese yield from milk fat, casein and cheese moisture with the Van Slyke formula, and the cheese from a batch.
Try sample values — fills the form with the worked example below.
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Cheese yield (%)
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Cheese from batch (kg)
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Milk (kg)
Equation: Yield (%) = ((0.93 × fat (%) + casein (%) − 0.1) × 1.09) ÷ (1 − moisture (%) ÷ 100). Cheese (kg) = milk (kg) × yield (%) ÷ 100.
Method: Van Slyke cheese-yield formula (Van Slyke and Price, 1952), the standard predictor for Cheddar-type cheese from milk fat (ISO 1211 or ISO 9622), casein and cheese moisture (ISO 5534). For the full industrial mass-balance engine with whey streams and recovery by component, use the live specialist tool Cheese Yield & Industrial Mass Balance Engine on gifsq.com (post 31030).
Assumptions: fat recovery is 93% and the 1.09 factor covers salt and other retained solids, as in the Van Slyke formula; casein is about 78% of total protein.
Limitations: the formula is fitted to Cheddar-type cheese and loses accuracy for soft, fresh and high-moisture varieties; it does not split the yield between fat, casein and moisture.
Rounding: yield to 2 decimal places; cheese mass to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Van Slyke cheese-yield formula (Van Slyke and Price, 1952), the standard predictor for Cheddar-type cheese from milk fat (ISO 1211 or ISO 9622), casein and cheese moisture (ISO 5534). For the full industrial mass-balance engine with whey streams and recovery by component, use the live specialist tool Cheese Yield & Industrial Mass Balance Engine on gifsq.com (post 31030).
Assumptions: fat recovery is 93% and the 1.09 factor covers salt and other retained solids, as in the Van Slyke formula; casein is about 78% of total protein.
Limitations: the formula is fitted to Cheddar-type cheese and loses accuracy for soft, fresh and high-moisture varieties; it does not split the yield between fat, casein and moisture.
Rounding: yield to 2 decimal places; cheese mass to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 1000 kg of milk at 3.8% fat and 2.6% casein, cheese at 37% moisture. Yield = ((0.93 × 3.8 + 2.6 − 0.1) × 1.09) ÷ 0.63 = 10.44%; cheese = 104.40 kg.
Enter values above to see results.
Cheddar-type yield is typically 9–11% of the milk mass; the Van Slyke factors are for Cheddar, not for soft cheese. Tool 132 of 500 — GIFSQ
