DAIRY SCIENCE AND FOOD TECHNOLOGY

Calculation of approximate  Milk-Solids-Not-Fat concentration required for a balanced ice-cream mix

 
 
Fat %  
Sugar %  
Emulsifier %  
Stabiliser %  

Combined emulsifier/stabiliser% 		 
Egg solids %  
Sum of other ingredients %  
 Milk-Solids-Not-Fat % 11.0  
This free calculator is provided for educational  purposes and is not warranted in any way.  
 
   
  

How to cite this article

Mullan, W.M.A. (2007)   [On-line] UK: Available:  Accessed:

© Copyright February 2001. All rights reserved. W M A Mullan.
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