Calcolo della resa di caseificazione a Grana Padano mediante una formula di previsione: applicazione in un caseificio di piccole dimensioni

Grana Padano yield obtained at a cheese factory was directly determined and calculated using a formula adopting two parameters: protein and fat content of the vat milk. Twenty cheese makings were controlled during the autumn-winter period. Actual and calculated yields showed exactly the same value (8.12 kg of cheese/100 kg vat milk).