Comprehensive Multi-Component Dairy Mass Balance & Cheese Yield Digital Twin Engine for Milk Processing, Fat/Protein Recovery, and By-product Calculations.
Cheese Engineering & Mass Balance Engine
Multi-Component Reactive Digital Twin for Dairy Processors
SYSTEM BALANCED
1. Raw Milk & Recipe Controls
Direct Casein fraction in milk
2. Real-Time Calculation Outputs
Green Cheese Yield
0.00 kg
0.00% Yield
Saleable Cheese Yield
0.00 kg
0.00% Yield
Whey Mass Stream
0.00 kg
Co-Product Stream
Fat in Dry Matter (FDM)
0.00 %
MNFS: 0.00%
Quick Guide: Key Terms Explained
🥛 Milk Fat & Casein
Fat %: Percentage of cream in raw milk.
Casein %: Primary milk protein forming the curd matrix (~78% of Total Protein).
Casein %: Primary milk protein forming the curd matrix (~78% of Total Protein).
⚙️ Fat Recovery (Rf)
The fraction of milk fat retained in curd.
Standard baseline is 0.93 (93%). The rest passes to whey.
Standard baseline is 0.93 (93%). The rest passes to whey.
🧪 Casein Recovery (Rc)
The fraction of casein trapped in curd.
Standard baseline is 0.96 (96%). Paneer models reach 0.98.
Standard baseline is 0.96 (96%). Paneer models reach 0.98.
📊 FDM & MNFS
FDM: Fat % calculated on moisture-free dry solids.
MNFS: Moisture % relative to non-fat cheese mass. Used for standard classification.
MNFS: Moisture % relative to non-fat cheese mass. Used for standard classification.