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Maximizing Cheese Yield: The Key to Higher Profits Through Gentle Curd Handling

In cheese production, yield is everything. The more casein, fat, and moisture retained from the milk, the higher the cheese yield—and the greater the profits. Even a seemingly small 3% increase in yield can have a substantial financial impact.

A standard 31,750-kilogram vat of curd and whey typically produces around 3,400 kilograms of cheddar cheese curd. However, curd breakage during transfer can lead to significant losses in solids, reducing overall cheese yield and cutting into revenue. One of the biggest challenges for cheesemakers is ensuring that curds remain intact throughout processing to minimize fat and casein losses.

How Gentle Curd Handling Increases Retention of Key Solids
To achieve a high cheese yield, cheesemakers need to preserve as much casein, fat, and moisture as possible. Much of the loss occurs when curds are transferred from one stage to another—if they are handled too aggressively, they break down into fines that are lost in the whey. This not only reduces the final cheese weight but also disrupts texture and consistency.

A leading cheese producer faced this challenge and needed a solution that would allow for efficient curd transfer while preventing unnecessary breakage. Their answer was Fristam Pumps’ FKL positive displacement pump, which provided the ideal combination of gentle handling, high efficiency, and large-volume capacity. By minimizing damage to curds, the pump helped retain valuable milk solids that would otherwise be lost.

The Financial Impact of Small Yield Gains
What does a 3% increase in yield really mean? Over the course of a year, running production once or twice a day, that additional curd retention can translate to nearly €92,000 in added revenue. In an industry where margins can be tight, optimizing yield is a direct path to increased profitability.

Reducing Waste and Improving Process Efficiency
Beyond increasing cheese output, improved curd handling also means:

• Higher fat and casein retention – preventing valuable milk solids from being lost in the whey.
• Reduced cheese fines – minimizing curd breakage ensures better moisture retention and texture.
• Consistent cheese quality – reducing variability in curd size leads to uniform final products.
• Less waste, more profit – making the most of every kilogram of milk improves sustainability and efficiency.

Optimising Cheese Production Across the Industry
While this example focuses on cheddar, the same principles apply across the dairy industry. Many cheese varieties, from feta to gouda, benefit from improved curd handling processes that reduce casein and fat losses while maintaining moisture balance. Modern enclosed vat designs and gentle transfer systems, like those used in continuous production methods, help ensure higher retention of key cheese solids.

For cheesemakers looking to maximize yield, reduce losses, and enhance efficiency, investing in the right equipment is crucial. Don’t let inefficient curd handling cost you thousands in lost product—Fristam has the solutions to help you capture every possible gram of cheese.