TABLE 12.1. Distribution of milk components during cheese making (% by weight) and percent transfer from milk to cheese.
| Fat | Protein | CHO | Ash | Solids | |
|---|---|---|---|---|---|
| Milk composition % | 3.3 | 3.2 | 5.0 | 0.7 | 12.4 |
| Cheese composition % | 31 | 25 | 2.0 | 2.1 | 60 |
| Whey Composition % | 0.22 | 0.61 | 5.3 | 0.58 | 7.0 |
| % Transfer | 93 | 78 | 4 | 30 | 49 |