Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production.

Abstract excerpt

A mass balance optimization model was developed to determine the value of the kappa-casein genotype and milk composition in Cheddar cheese and whey production. Inputs were milk, nonfat dry milk, cream, condensed skim milk, and starter and salt. The products produced were Cheddar cheese, fat-reduced whey, cream, whey cream, casein fines, demineralized whey, 34% dried whey protein, 80% dried whey protein, lactose...

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