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Sample calculation for processing of 10‘000 kg of milk

The values used below have been determined by TU Dresden at Casomatic. In traditional production in cheese vats the resulting differences are even higher. The price of the cheese as a prevailing medium value was taken from German cheese prices.

Application "Microbial-Rennet"

Vat size 10‘000 kg
Amount "Microbial-rennet" 220 IMCU 2.25 kg
Price "Microbial-rennet" per kg EUR 2.30
Cost "Microbial-rennet" per vat EUR 5.18
Cheese yield 1‘225 kg
Cheese yield in % 12.25 %
Cheese price per kg EUR 4.00
Cheese yield per vat EUR 4‘900.00
Yield per vat minus "Microbial-rennet" EUR 4‘894.82

 

Application Natural Rennet at hard cheese
Achieved yield increase: 0,55 %

Vat size 10‘000 kg
Amount natural rennet 165 IMCU 2.65 kg
Price natural rennet per kg EUR 6.50
Cost natural rennet per vat EUR 17.23
Cheese yield 1‘232 kg
Cheese yield in % 12.32 %
Cheese price per kg EUR 4.00
Cheese yield per vat EUR 4‘928.00
Yield per vat minus cost natural rennet EUR 4‘910.77
Loss per vat with "Microbial-rennet" EUR 15.95

 

Application Natural Rennet at soft cheese
Achieved yield increase: 1,12 %

Vat size 10‘000 kg
Amount natural rennet 165 IMCU 2.65 kg
Price natural rennet per kg EUR 6.50
Cost natural rennet per vat EUR 17.23
Cheese yield 1‘239 kg
Cheese yield in % 12.39 %
Cheese price per kg EUR 4.00
Cheese yield per vat EUR 4‘956.00
Yield per vat minus cost natural rennet EUR 4‘938.77
Loss per vat with "Microbial-rennet" EUR 43.95

 

Break Even Point

Already with a 0.246% increase in yield for natural rennet, the break even point is reached and the utilisation of microbial rennet is no longer economic. In practice, the yield from natural rennet is considerably higher.

Annual losses with "Microbial-rennet"

15‘000‘000 kg of annual milk supply can be taken as 50‘000 kg per day (based on 300 days p.a): This represents:
EUR 23‘925 per year for hard cheeses using microbial rennet
EUR 65‘925 per year for soft cheeses using microbial rennet

 

As shown above, apart from the quality disadvantages, there is also a significant financial loss with the use of microbial rennet. Cheesemakers producing soft cheese and with a daily milk intake of 500’000 kg (on 300 day basis) suffer an annual financial loss of approx. EUR 650’000.