Cheese Yield Calculator
Enter the fat and protein percentages from the milk analysis, and the moisture of the cheese you make, to find the expected yield and how many litres a kilo needs.
Expected yield
14.7 %
Litres of milk per kg
6.8
Expected cheese from this quantity
73.3 kg
This is a theoretical estimate. If your actual output is much lower, look for whey loss or excess draining.
In Lebnara yield is calculated for every batch, and the software alerts you when it drifts from your factory's normal range.
How to use
- Enter the fat and protein percentages from the milk analysis.
- Choose the cheese type or enter its moisture.
- Compare the result with your actual output.
Frequently asked questions
- What is the Van Slyke equation?
- An equation that estimates the cheese from 100 kg of milk based on fat, casein and the final cheese moisture.
- Why is my output lower than the result?
- Usually whey loss, curd cut too fine, excess draining, or lower-quality milk.