When it comes to cheese production, few factors are as important yet as overlooked as the loss factor percentage. This critical metric refers to the amount of raw material lost during the conversion of milk into cheese, and it varies significantly depending on the type of cheese being produced. For dairy manufacturers, understanding these variances is essential to manage costs, optimize yield, and maintain product consistency.

In this article, we explore the loss factor percentages for several common cheese varieties, shedding light on the science and operational considerations behind them.

What Is the Loss Factor Percentage in Cheese Production?

The loss factor percentage in cheese making refers to the proportion of milk solids (primarily proteins and fats) that are lost during the process, typically in the form of whey, moisture, and fines. These losses occur throughout the stages of cutting, draining, pressing, and salting, and are influenced by factors such as milk quality, processing techniques, and equipment efficiency.

On average, cheese factories report an overall loss factor of approximately 10% to 15% across all cheese types. This figure represents a combination of curd fines lost during whey drainage, evaporation during aging, and shrinkage from moisture reduction. High-efficiency operations may achieve loss factors as low as 8%, while less optimized processes could exceed 18% depending on cheese variety and processing conditions.

Common Cheese Types and Their Loss Factors

1. Cheddar Cheese

Cheddar is a semi-hard cheese with a relatively moderate moisture content. During its production, it undergoes cheddaring (stacking and turning curds), which impacts its yield.

• Typical loss factor: 9% to 12%

• Key considerations: Longer pressing and curd handling contribute to higher solids loss.

2. Havarti Cheese

This semi-soft Danish cheese retains more moisture, which can contribute to slightly higher losses due to softer curds and more whey separation.

• Typical loss factor: 10% to 13%

• Key considerations: Higher moisture translates to more fragile curds.

3. Cream Cheese

Cream cheese is a fresh cheese made from a blend of milk and cream. It contains high moisture and fat content, which results in lower yields per gallon of milk.

• Typical loss factor: 20% to 25%

• Key considerations: Much of the whey and fine proteins are lost during filtration.

4. Low Moisture Part-Skim Mozzarella (LMPS)

Often used in pizza and foodservice applications, LMPS mozzarella has lower moisture content than traditional mozzarella.

• Typical loss factor: 8% to 10%

• Key considerations: Controlled pH and curd stretching influence yield.

5. Regular Mozzarella (in brine or water)

Fresh mozzarella packed in water retains much more moisture, which affects yield metrics.

• Typical loss factor: 12% to 15%

• Key considerations: High moisture retention reduces shelf life but adds weight.

6. Edam Cheese

Edam is a semi-hard Dutch cheese with a low-fat profile, which influences its processing characteristics.

• Typical loss factor: 10% to 13%

• Key considerations: Low-fat curds tend to lose more fines during cutting and stirring.

7. Parmesan (Parmigiano-Reggiano)

A hard cheese that is aged for over a year, parmesan has very low moisture content and high solids concentration.

• Typical loss factor: 15% to 18%

• Key considerations: Extensive aging leads to higher evaporation losses.

8. Queso Blanco de Freír

A popular Latin-style frying cheese, queso blanco retains shape and resists melting.

• Typical loss factor: 8% to 11%

• Key considerations: Minimal whey drainage helps retain more solids.

9. Gouda Cheese

Gouda is a semi-hard to hard cheese depending on its aging, with a creamy texture and mild to rich flavor profile. Its production involves a washed-curd process, which impacts moisture retention and yield.

• Typical loss factor: 10% to 14%

• Key considerations: The washing process reduces acidity but increases moisture, which can influence the amount of fines and whey loss.

10. Ricotta Cheese (Bonus Entry)

Though not on the initial list, ricotta deserves mention. It is typically made from whey, a byproduct of other cheese production.

• Typical loss factor: N/A (repurposed whey product)

• Key considerations: Utilizes proteins (albumin and globulin) that remain in whey.

Factors Influencing Loss Across All Cheeses

• Milk Composition: Higher fat and protein levels improve retention.

• Temperature Control: Inadequate temperatures cause excessive whey loss.

• Curd Handling: Over-agitation breaks curds, increasing fines and loss.

• Draining Systems: Efficient drainage systems can reduce unnecessary loss.

Why Loss Factor Matters in Business

Understanding and minimizing loss factor percentages has direct financial implications for dairy processors. For example:

• Cost Efficiency: Reducing loss by even 1% can translate to thousands of dollars in saved milk solids.

• Quality Control: Stable loss factors help ensure product consistency.

• Sustainability: Lower waste contributes to better environmental performance.

For entrepreneurs, dairy engineers, and production managers alike, accounting for these variables in formulation, process design, and pricing strategies is crucial to success in the cheese industry.

Final Thoughts

While cheese making is often considered an art, it is just as much a science rooted in chemistry, biology, and precision engineering. By understanding the nuances of loss factor percentages across different cheese types, producers can better control outcomes and operate more efficiently.

At DairyCraftPro, we empower cheese makers with data-driven insights and scalable solutions. Whether you’re fine-tuning an artisanal process or scaling industrial production, knowing your numbers matters.

References

1. Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2000). Fundamentals of Cheese Science. Aspen Publishers.

2. Walstra, P., Wouters, J. T. M., & Geurts, T. J. (2006). Dairy Science and Technology. CRC Press.

3. U.S. Dairy Export Council (2022). Cheese Yield & Efficiency Report.

4. International Dairy Federation (IDF). (2021). Cheese Processing Technical Standards and Yield Guidelines.