Actual cheese yield is simply expressed as a percent yield (kg cheese/100 kg milk). However, this definition is not completely suitable when, like in this study, evaluating the inconstant composition of fat. Since the fat composition differs, meaning differs with type of fat; the yield should be defined as kg of cheese type per 100 kg milk, with specified content of protein and content and type of fat (IDF., 1991). The determination of the actual yield requires measurement of the weight of inputs and outputs in the production (Fox et al., 2000)