Cheese Making API

Cheese-making maths as an API, computed locally and deterministically — the yield and rennet numbers an artisan or home cheesemaker plans a make around. The yield endpoint applies the classic Van Slyke formula, yield % of milk = [(0.93 × fat) + (casein − 0.1)] × 1.09 / (1 − cheese moisture), from the milk fat, the casein (or true protein, since casein ≈ 0.78 × protein) and the target cheese moisture — whole milk at 3.5 % fat and 2.5 % casein making a 37 %-moisture cheddar yields about 9.78 % of the milk weight, so 100 litres gives roughly 10 kg of cheese and it takes about 9.9 litres of milk per kilogram. The rennet endpoint doses a milk volume to set: single-strength liquid rennet at roughly 0.2 ml per litre (double and triple strengths and tablets too), diluted about 20× in cool, non-chlorinated water before stirring in. Everything is computed locally and deterministically, so it is instant and private. Ideal for cheesemaking, dairy, creamery and artisan-food app developers, make-sheet and yield-planning tools, and dairy-science education. Pure local computation — no key, no third-party service, instant. Metric: litres, grams, percent. Live, nothing stored. 2 compute endpoints. Rennet strengths vary by product — confirm the label IMCU; a planning aid.