Ways to improve cheese yield
Ultrafiltration method of manufacturing- Ultrafiltration method helps to retain important milk constituents. The constituents (whey proteins, casein fines, and milk fat elements) help in increasing milk concentration level and hence increase in the amount of cheese to be processed. (Bezerra, 2018). In this process the energy required for milk concentration is low, and the heating and cooling of procedures need low heat as well.
Improving the milk quality- the quality of the raw milk used in cheese production is one of the essential factors to be considered when trying to improve the yield results. For higher and quality cheese production some factors that affect the milk quality like the animal diet, lactation and chemical disposition should be corrected. Cold storage of the milk, milk standardization, membrane filtration, and heat treatment can be undertaken to improve the milk quality.
Homogenization of milk- homogenizing milk results to a high amount of fat quality milk production, being retained as well as moisture. High homogenizing pressure leads to high yields. Better moisture retention, protein recovery and higher essential solids can be found from cheese that is made from homogenized milk and not from unhomogenized milk. The idea of homogenizing milk before cheese making kills agglutinins and this is said to increase yields by up to 5%.
Incorporating heat treatments of milk- milk solids are lost during storage and heat treatment is the only way to avoid this from happening. Heat treatment influences the yield amount through reduction of proteolytic bacteria and makes the storage to be independent of the microbiological quality of the milk as it is the case in low temperatures (Moschopoulou, E. (2018). High heat treatment of fluid before making cheese denatures whey proteins and leads to more significant improvements in the yields.