The Cheese Yield Estimator by Northwood Advisors estimates expected cheese yield using the industry standard Van Slyke Cheese Yield Formula. It defaults to the classic version of the formula for cheddar:
Milk Weight * (Fat/CWT * 0.9 + Protein/CWT * 0.78 - 0.1) * 1.09 / 62
You can run the app with sample data or provide an input file with 1 or more batches of milk (1 batch per row) with Milk Weight, Fat/CWT, and Protein/CWT. If the file contains actual Casein/CWT rather than Protein/CWT, import that value as Protein/CWT and set the Casein Ratio to 1 on the Defaults tab.
Yields can be estimated for types of cheese other than cheddar by changing the constants for Fat Conversion Ratio, Casein Ratio, Casein Loss, Solids Recovery, and Moisture/CWT:
Milk Weight * (Fat/CWT * Fat Conversion Ratio + Protein/CWT * Casein Ratio - Casein Loss) * Solids Recovery / (100 - Moisture/CWT).
Contact Northwood Advisors for custom optimization and analysis solutions powered by Alteryx.
www.NorthwoodAdvisors.com
Author: Myron Weber
