Abstract
Abstract The effect of adding calcium chloride (0.01%) on the yield of cheese was investigated over the period of one year ( n = 73 paired comparisons). It was found that the additive increased the yield significantly ( P −1 cheesemilk compared to control cheese (no additive). A seasonal trend was also observed; larger yield differences being obtained in the spring-summer months. An increase in the proportion of curd particles with mesh size between 5.5 and 7.5 mm and a decrease in particles smaller than 3.5 mm was also observed. The increase in the yield of cheese was attributed to a slightly higher transfer of milkfat and milk solids non-fat into the curd, although the differences obtained were not statistically significant.
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