Table 1. Characteristics of bulk tank milk (N=8) and their Pearson correlation coefficient with the actual cheese yield (ACY). Only significant correlations (p<0.05) are reported.

Parameter	Descriptive statistics						Pearson correlation coefficient
	Mean		S.D.	Minimum	Maximum		ACY	p-value
w(dry matter)/(g/100 g)	13.16		0.29	12.65	13.52		0.730	*
w(fat)/(g/100 g)	3.75		0.09	3.60	3.85		0.758	*
w(crude protein)/(g/100 g)	3.47		0.19	3,30	3.77		0.794	*
w(whey protein)/(g/100 g)	0.81		0.08	0.66	0.89			NS
w(casein)/(g/100 g)	2.65		0.17	2.47	2.89		0.761	*
w(NPN×6.38)/(g/100 g)	0.17		0.05	0.11	0.26			NS
w(true protein)/(g/100 g)	3.29		0.17	3.10	3.59		0.825	*
w(κ-casein B)/(g/100 g)	0.10		0.07	0.04	0.17		0.933	***
(m(κ-casein B)/m(casein))/%	3.65		2.29	1.40	6.16		0.920	***
w(ash)/(g/100 g)	0.73		0.01	0.72	0.75		0.718	*
w(total Ca)/(mg/100 g)	114.31		3.93	110.03	121.87		0.672	*
w(soluble Ca)/(mg/100 g)	23.93		2.14	21.62	26,71			NS
w(colloidal Ca)/(mg/100 g)	90.38		3.01	87.03	96.46			NS
w(total P)/(mg/100 g)	93.30		2.01	90.60	95.90		0.774	*
w(soluble P)/(mg/100 g)	38.74		5.90	30.62	47.69		-0.828	*
w(colloidal P)/(mg/100 g)	52.28		7.17	42.82	61.15		0.892	**
w(colloidal inorganic P)/(mg/100 g)	31.41		6.64	21.52	39.87		0.792	*
w(casein P)/(mg/100 g)	20.86		2.02	18.31	24.48			NS
w(total Mg)/(mg/100 g)	11.01		0.36	10.49	11.56			NS
w(soluble Mg)/(mg/100 g)	8.31		0.26	7.85	8.68			NS
w(colloidal Mg)/(mg/100 g)	2.70		0.16	2.45	2.89			NS
N(somatic cell)/(103 cell/mL)a	289		47	253	363		-0.753	*
N(total bacteria)/(103 CFU/mL)a	28		8	25	36			NS

NPN=non-protein nitrogen; NS=not significant (p>0.05), *p≤0.05, **p≤0.01, ***p≤0.001

^aPearson correlation coefficient is calculated between the actual cheese yield and logarithmic values of somatic cell count and total bacterial count