Calculator for confirming that Pearson's square calculations are correct

MILK STANDARDISATION (STANDARDIZATION) CALCULATOR FOR CONFIRMING THAT PEARSON'S SQUARE CALCULATIONS ARE CORRECT

Because the concentration of fat and protein in milk vary with season, and other well documented factors, it is necessary to adjust the composition of milk for use in the manufacture of cheese and other dairy products. This process, called milk standardisation (standardization in the US) is designed to ensure that product quality is maintained at a consistent level throughout the year. This area will be dealt with in more detail elsewhere in this website.

Increasingly standardisation is being done automatically using on line instrumentation. In small dairies this is still done 'manually' including calculating the volumes (or weights) of skim milk and whole milk required to produce a particular quantity of milk of a defined fat concentration.

One of the simplest methods of routinely adjusting the fat concentration of milk for cheese manufacture is to use the Pearson Square or rectangle. This method my also be called Pearson's or Pearsons Square or Rectangle. This is a simplified method for solving a two variable simultaneous equation.

The first step in using this method is to draw a rectangle. At the centre of the rectangle write the concentration of fat required in the cheese milk. At the upper left hand side write the % fat concentration of the milk; the most concentrated fat source used. At the bottom left hand corner place the fat concentration of the skim-milk used.

On the top right hand side write 'parts milk' and on the bottom left hand side write 'parts skim'.

The 'parts milk or skim' are obtained by subtracting the lowest value number, working diagonally, from either the desired final fat concentration in the case of milk or by subtracting the value for final fat concentration from the concentration of fat in the milk.

This process gives the proportions of milk and skim that must be mixed together to give the desired fat concentration.

Knowing the weight or volume of the final mix, the actual quantities of milk and skim required can be obtained by a simple proportional calculation. Note this method can also be used to standardise protein, SNF and/or casein in milk.

Browsers can test their understanding of this basic calculation by using the calculator below. More information on Milk Standardisation is available in the Answers to cheese science and technology self assessment section.

Pearson Square Calculator
Milk % fat*	Desired fat %*	Parts milk 0


Skim % fat *		Parts skim 0

Weight of mix required (kg)*
RESULTS
Weight of milk required (kg)	0
Weight of skim required (kg)	0

Values with an * are required

How to cite this article

Mullan, W.M.A. (2006) [On-line] UK: Available: Accessed:

MILK STANDARDISATION (STANDARDIZATION) CALCULATOR FOR CONFIRMING THAT PEARSON'S SQUARE CALCULATIONS ARE CORRECT

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