**4. Conclusions**

In conclusion, the two most relevant parameters of the cheese-making losses are protein and fat ECLs; they strictly depend on milk characteristics, in particular, milk fat, casein contents, and rennet coagulation properties. Since the season affects the milk composition and the rennet coagulation properties, it also influences the ECL. Finally, the differences in the technology of milk transformation in cheese that exists among the cheese factories strongly affected the ECLs. The estimated cheese-making losses of protein and fat can be used as an instrument for the control of the technological process.

**Author Contributions:** Conceptualization, A.S., P.F. (Piero Franceschi) and M.M.; methodology, A.S., P.F. (Piero Franceschi) and M.M.; software, P.F. (Piero Franceschi) and P.F. (Paolo Formaggioni); validation, A.S., M.M., P.F. (Paolo Formaggioni), C.C.–G., and P.F. (Piero Franceschi); formal analysis, P.F. (Piero Franceschi), P.F. (Paolo Formaggioni), G.S., and C.C.–G.; investigation, M.M. and A.S.; resources, A.S. and M.M.; data curation, P.F. (Piero Franceschi), P.F. (Paolo Formaggioni), G.S., and C.C.–G.; writing—original draft preparation, P.F. (Piero Franceschi), M.M., and P.F. (Paolo Formaggioni); writing—review and editing, P.F. (Piero Franceschi), M.M. and P.F. (Paolo Formaggioni); visualization, P.F. (Piero Franceschi), A.S. and M.M.; supervision, A.S. and P.F. (Piero Franceschi); project administration, A.S. and M.M.

**Funding:** This research received no external funding.

**Conflicts of Interest:** The authors declare that there are no conflict of interest in this research article.
