DAIRY SCIENCE AND FOOD TECHNOLOGY
CALCULATION OF MSNF AND FAT USING THE INGREDIENTS REQUIRED TO MAKE 100 KG OF ICE CREAM MIX
Ingredient
Weight (kg)
Fat, kg
MSNF, kg
Whole milk
0.00
0.00
Liquid skim milk
0.00
0.00
Skim milk powder
0.00
0.00
Whole milk powder
0.00
0.00
Butter
0.00
0.00
Cream-16% fat
0.00
0.00
Cream-25% fat
0.00
0.00
Cream-27% fat
0.00
0.00
Cream-40% fat
0.00
0.00
Emulsifier
0.00
0.00
Stabiliser
0.00
0.00
Sweetener
0.00
0.00
Water
0.00
0.00
Totals
0.00
0.00
0.00
Optimum MSNF, %
14.29
Mix formulation error
-100.00%
This is a simple spreadsheet designed to calculate the MSNF and fat concentration in a 100 kg ice cream mix prepared from a recipe. Some ice cream makers do not know the MSNF and fat concentrations of their mixes. Knowing these values
the optimum MSNF and Fat: sugar ratio can be calculated
. Higher than optimal MSNF values can be used in soft serve ice cream that is stored for only a short time. This spreadsheet is for educational use only and is not warranted in any way; you use at your own risk