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

Heidi A Rossow, L. Parvin, I. Garnett, E. J. Depeters, J. F. Medrano, J. G. Fadel

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

A mass balance optimization model was developed to determine the value of the κ-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 powder, and cow feed. The costs and prices used were based on market data from March 2004 and affected the results. Inputs were separated into components consisting of whey protein, ash, casein, fat, water, and lactose and were then distributed to products through specific constraints and retention equations. A unique 2-step optimization procedure was developed to ensure that the final composition of fat-reduced whey was correct. The model was evaluated for milk compositions ranging from 1.62 to 3.59% casein, 0.41 to 1.14% whey protein, 1.89 to 5.97% fat, and 4.06 to 5.64% lactose. The κ-casein genotype was represented by different retentions of milk components in Cheddar cheese and ranged from 0.715 to 0.7411 kg of casein in cheese/kg of casein in milk and from 0.7795 to 0.9210 kg of fat in cheese/kg of fat in milk. Milk composition had a greater effect on Cheddar cheese production and profit than did genotype. Cheese production was significantly different and ranged from 9,846 kg with a high-casein milk composition to 6,834 kg with a high-fat milk composition per 100,000 kg of milk. Profit (per 100,000 kg of milk) was significantly different, ranging from $70,586 for a high-fat milk composition to $16,490 for a low-fat milk composition. However, cheese production was not significantly different, and profit was significant only for the lowest profit ($40,602) with the κ-casein genotype. Results from this model analysis showed that the optimization model is useful for determining costs and prices for cheese plant inputs and products, and that it can be used to evaluate the economic value of milk components to optimize cheese plant profits.

Original languageEnglish (US)
Pages (from-to)616-629
Number of pages14
JournalJournal of Dairy Science
Volume90
Issue number2
StatePublished - Feb 2007

Fingerprint

Cheddar cheese
Cheese
milk composition
whey
cheeses
casein
Milk
Genotype
Caseins
genotype
profits and margins
whey protein
Fats
lipids
cream
cheese plants
dried whey
lactose
milk
Lactose

Keywords

  • κ-Casein
  • Cheese yield prediction
  • Milk fat
  • Optimization model

ASJC Scopus subject areas

  • Animal Science and Zoology
  • veterinary(all)
  • Food Science

Cite this

Valuation of milk composition and genotype in Cheddar cheese production using an optimization model of cheese and whey production. / Rossow, Heidi A; Parvin, L.; Garnett, I.; Depeters, E. J.; Medrano, J. F.; Fadel, J. G.

In: Journal of Dairy Science, Vol. 90, No. 2, 02.2007, p. 616-629.

Research output: Contribution to journalArticle

Rossow, Heidi A ; Parvin, L. ; Garnett, I. ; Depeters, E. J. ; Medrano, J. F. ; Fadel, J. G. / Valuation of milk composition and genotype in Cheddar cheese production using an optimization model of cheese and whey production. In: Journal of Dairy Science. 2007 ; Vol. 90, No. 2. pp. 616-629.
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abstract = "A mass balance optimization model was developed to determine the value of the κ-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 powder, and cow feed. The costs and prices used were based on market data from March 2004 and affected the results. Inputs were separated into components consisting of whey protein, ash, casein, fat, water, and lactose and were then distributed to products through specific constraints and retention equations. A unique 2-step optimization procedure was developed to ensure that the final composition of fat-reduced whey was correct. The model was evaluated for milk compositions ranging from 1.62 to 3.59{\%} casein, 0.41 to 1.14{\%} whey protein, 1.89 to 5.97{\%} fat, and 4.06 to 5.64{\%} lactose. The κ-casein genotype was represented by different retentions of milk components in Cheddar cheese and ranged from 0.715 to 0.7411 kg of casein in cheese/kg of casein in milk and from 0.7795 to 0.9210 kg of fat in cheese/kg of fat in milk. Milk composition had a greater effect on Cheddar cheese production and profit than did genotype. Cheese production was significantly different and ranged from 9,846 kg with a high-casein milk composition to 6,834 kg with a high-fat milk composition per 100,000 kg of milk. Profit (per 100,000 kg of milk) was significantly different, ranging from $70,586 for a high-fat milk composition to $16,490 for a low-fat milk composition. However, cheese production was not significantly different, and profit was significant only for the lowest profit ($40,602) with the κ-casein genotype. Results from this model analysis showed that the optimization model is useful for determining costs and prices for cheese plant inputs and products, and that it can be used to evaluate the economic value of milk components to optimize cheese plant profits.",
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