cheese-yield calculation

We know it: Natural Rennet does more
- have a look at the figures – you will be surprised!

Since there are artificial coagulants experienced cheese-makers tell us about some higher cheese-yields with natural rennet – but artificial coagulants are cheaper. Going through the scientific reports of the last 15 years one may find that differences in cheese-yield were not really investigated.

There are reports and analysis about the unspecific proteolysis of microbial coagulants and about the differences in maturation and in development of flavour. All efforts of the last years were concentrated to invent new technologies and to create new cultures to compensate these imperfections of microbial coagulants.

We had a critical look at the cheese yield and we found important differences between our Natural Rennet and microbial coagulants. In appropriate parallel cheese productions we found statistically proven yield differences of plus 0,84% with natural rennet – thus with same results of the cheese-analysis!

Realistic presumed savings by using microbial rennet substitutes are at a cheese-price of € 3,50 per kg below 0,3% of the total turn-over. So a slight loss of 0,3% in yield is compensating all savings and might leave you with bitterness in taste or other cheese-defects.

Calculate Your Cheese-Yield

Please put in your data’s and numbers in our yield-calculator, select a percentage of higher yield that seems reasonable for you and have a look at the results.

We will off course offer our support for the verification of these results in your company.

	your data	sample data
yearly milk quantity in tons <p>Please fill in your annual milk quantity in tons Click and hold the title to move the window		45.000
average sales price for your cheese per kg <p>This price is important for the further calculation of the value of the higher output Click and hold the title to move the window	EUR	EUR 3,50
Size of cheese vat <p>This value serves for the internal calculation of the annual quantity of microbial rennet:</p><p>quantity of microbial rennet per vat x number of vats per year = annual quantity of microbial rennet per year Click and hold the title to move the window		12.000
with the use of microbial coagulant
your average cheese-yield with microbial coagulants in % <p>Please fill in your average cheese-yield according to your documentations and statistics. Out of this we will calculate your annual cheese production. This will bet he basic for the estimation of higher output. Click and hold the title to move the window		9,78%
price microbial coagulant in euro per kg <p>Please fill in the real price that you are paying for 1 kg of microbial rennet. This value serves for the calculation of the cost difference that will occur by using our natural rennet Click and hold the title to move the window	EUR	EUR 2,25
activity / strength of the microbial coagulant <p>The activity (strength) of rennet is measured in traditional strength units like 1:15.000 Soxhlet or in IMCU. Please choose the type of measurement by selecting IMCU or Soxhlet. Click and hold the title to move the window	IMCU	220 IMCU
needed quantity of the microbial coagulant per vat <p>Out of this information we will calculate the needed quantity of Hundsbichler Natural Rennet with an activity of 1:15.000 Click and hold the title to move the window	kg	1,65 kg
yearly cheese production in tons <p>This value is calculated automatically out of your information’s. Please check if this quantity is correct. If not, please review your milk quantity and your cheese yield and the vat size. Click and hold the title to move the window	0	4.401
yearly quantity of microbial coagulant <p>This value is calculated automatically out of your information’s. Please check if this quantity is correct. If not, please review your milk quantity, the vat size and the quantity of microbial rennet per vat. Click and hold the title to move the window	0 kg	6.188 kg
yearly costs for microbial coagulant <p>This value is calculated automatically out of your information’s. Please check if this quantity is correct. If not, please review your milk quantity, the vat size, the quantity of microbial rennet per vat and the prize for it. Click and hold the title to move the window	EUR 0	EUR 13.922
with the use of Natural Rennet
expected increase of yield with natural rennet <p>Please choose here the percentage of higher yield that you consider as possible by using Hundsbichler’s Natural Rennet. Our tests and analysis showed statistically secured yield increases up to 0,85%. The final verification has to be done in any case directly in your company by checking the whey or by weighing the produced cheeses. Click and hold the title to move the window		0,50%
Presumed purchase price for your natural rennet per kg <p>If you already have a quotation for Hundsbichler Natural Rennet please put in the price for the 1:15.000.</p><p></p><p>If not, please take Euro 6,20 per kg. This is – depending on the annual quantity and other conditions – a fair price for an excellent Natural Rennet 1:15.000.</p><p></p><p>If for any reason the real price for the Natural Rennet will be lower than 6,20 the result of this calculation will change to your advantage. Click and hold the title to move the window	EUR	EUR 6,20
needed quantity of natural rennet per year <p>This value is calculated automatically out of your information’s. The quantity and activity of your microbial rennet is used to calculate the needed quantity of Hundsbichler’s Natural Rennet 1:15.000. Click and hold the title to move the window	0 kg	6.482 kg
expenses for Natural Rennet	EUR 0	EUR 40.189
Results
Cost increases caused by natural rennet <p>This is the absolute value of the annual cost difference between the use of your microbial rennet and Hundsbichler’s Natural Rennet. Click and hold the title to move the window	EUR 0	EUR 26.267
yearly cheese surplus in kg <p>According to your data here we calculate the expected higher yield in kg Click and hold the title to move the window	0 kg	22.005 kg
yearly cheese surplus in EUR <p>According to your data here we calculate the expected higher yield in Euro Click and hold the title to move the window	EUR 0	EUR 77.018
Change in revenue caused by natural rennet <p>Here you can see whether the use of Hundsbichler’s Natural Rennet will be a financial success or not.</p><p></p><p>From the point of cheese quality the use of our rennet is always a success but we are off course aware that also the bill of charges has to be at least balanced. Click and hold the title to move the window	EUR 0,00	EUR 50.750,09


*Back to more*		*taste in cheese!*

Hundsbichler GmbH / Österreichische Laberzeugung

Österreichische Laberzeugung
Hundsbichler GmbH
Sportplatzweg 5 · A-6336 Langkampfen / Kufstein
Phone: +43 (0)5372 62256-0 · Fax: +43 (0)5372 62256-8
Internet:

e-mail:

VAT No.: ATU48906607 · Company No.: 188120y
1 User online

Design, Konzeption, Text: www.reicher.at
Fotos: Bernhard Mayr; Hermann Horvath; Arnold Reicher; MEV-Verlag

Select your language
	Deutsch
	English
	Español
	Français

cheese-yield calculation

We know it: Natural Rennet does more - have a look at the figures – you will be surprised!

Calculate Your Cheese-Yield

We know it: Natural Rennet does more
- have a look at the figures – you will be surprised!