Technology
Archived food job vacancies
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- Written by Michael Mullan
The deadline for applications for the food jobs below has closed.
The Ulster Farmers Union has Insurance and Agriculture Business Opportunities at Senior Group Manager and Assistant Group Manager level in Northern Ireland. More information is available at the UFU website.
COMMUNICATIONS OFFICER:
Based in Belfast., Northern Ireland
Salary:
£19,028 - £29,597; commensurate with experience.
The Ulster Farmers' Union, Northern Ireland's leading farming organization, wishes to appoint a Communications Officer.
Working in the UFU Membership and Communications Department, main duties and responsibilities will include: working effectively and efficiently in a dynamic team environment to produce news releases and publications; building and maintaining good relations with the media; developing the UFU Website and E-communications; and coordinating the UFU presence at events such as the Balmoral Show.
This is an exciting opportunity to work in a very busy, diverse and rewarding environment.
So if you have a commitment to the local agriculture industry, a demonstrable interest in press/public relations, have strong ICT skills and possess a third level qualification in an agriculture related subject, then contact the Ulster Farmers' Union for full details and an application form. Tel: 02890 370222 or download the application form from www.ufuni.org.
The closing date for receipt of applications is Friday 30 July 2010 at 12 noon.
Site calculators and models
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- Written by Michael Mullan
This section provides an access point to a range of calculators and models. These include calculators for determining the theoretical yields of Cheddar cheese (Van Slyke), the yield of Cottage cheese, the volumes of skim and whole milk required to standardise milk to a required fat content, the predicted grade value of Cheddar cheese, casein retention, fat retention, casein to fat ratio, protein to fat ratio, the quantities of ingredients required for a balanced ice cream mix, the ideal MSNF value for ice cream, MSNF in unwashed butter, MSNF in cream and the energy value of foods. Software for calculating the F value of thermal processes has also been provided. This software can be used to teach the principles of thermal processing or to check the adequacy of, for example, a canning process. It is easy to use and applicable to a broad range of thermal processes.
If you find the applications useful please visit an advert or two or consider donating to support the site. These simple actions will help to cover the running costs of the Dairy Science and Food Technology website.
Modified atmosphere packaging reference list
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- Written by Michael Mullan
The author’s chapter on the science and technology of modified atmosphere packaging (MAP) in the book 'Food Packaging Technology' has been updated.The second edition of the book should be available in mid-2010. As a result of this revision, the list of references previously available for downloading has been extensively updated and is available for downloading subject to a small donation towards the running costs of the Dairy Science and Food Technology website.
The list of references is in rich text format (RTF) and can be viewed and edited using most word processing software on PCs and Macs.
The references have been prepared in a Harvard-style format e.g.
Lalitha, K.V. and Gopakumar, K. (2001). Growth and toxin production by Clostridium botulinum in fish (Mugil cephalus) and shrimp (Penaeus indicus) tissue homogenates stored under vacuum. Food Microbiology. 18: 651-65.
The reference list when printed on to A4 paper will give ten to 12 (10-12) pages of single spaced citations, depending on how your word processing programme is configured, containing some 132 individual references.
Who will benefit from the reference list?
Anyone starting project work on MAP who wants "to hit the ground running"! The list contains refereed publications, reports from national governments and a small number of quality 'downloadable' resources.
Making a contribution to the development and operating costs of the Dairy Science and Food Technology website
The list can be downloaded after making a donation of £4.99 towards site hosting, maintenance and development using PayPal by clicking the payment button below.
Once you have paid you will shortly receive an Email giving you a download URL. You will be able to download the references for 7 days from your payment date; you can make up to 4-downloads over this time.
Legal and other information
While the list of references has been carefully checked there may still be some errors. If you cannot find a particular reference because the details provided contain an error or errors then, Email the details to me at michael.mullan@dairyscience.info including ‘Reference list errors’ in the title and I will usually respond within 3 working days except during holiday periods. Note you will still have to obtain the individual references. These can be obtained from libraries and or the Internet. If you are unhappy with the list of references I will return your donation minus PayPal processing fees.
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Pearson square spreadsheets
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- Written by Michael Mullan
MICROSOFT EXCEL PEARSON SQUARE CALCULATOR
The Pearson Square or Rectangle calculator used on this site was validated using a Microsoft Excel spreadsheet. Two spreadsheets are now available for download subject to a small donation (£9.99) to contribute towards the running costs of the Dairy Science and Food Technology website. Both spreadsheets perform the same calculation but one (figure 1) is configured so that data inputs and output calculation are shown. The second, figure 2, is configured in a similar way to the calculator on this website.
Figure 1. Screenshot of a Microsoft Excel spreadsheet for undertaking standardisation calculations using the Pearson Square Method
The unhide command can be used to see hidden cells and study the calculations. All formulas are unlocked and donors are free to customise the spreadsheets. So they can easily be adapted, for example, to standardise the sugar concentration in wine or jam, the alcohol concentration in wine or the meat content of sausages.
The download contains two Microsoft Excel spreadsheets and a document in PDF form. The PDF file explains the basis of Pearson Square calculations. 
Figure 2. Screenshot of the second Microsoft Excel spreadsheet for undertaking standardisation calculations using the Pearson Square Method included in the download
All the cell formulas are unlocked. The spreadsheet is for your own personal educational use. Only make a donation if you accept the Terms and Conditions for the use of Spreadsheets from this site.
Pearson Square spreadsheets: £9.99
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Following secure payment you will shortly receive an Email with a download link. The link is valid for 7-days and during this time you can download the spreadsheet 4-times.
Thank you for donating to support the Dairy Science and Food Technology website
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- Written by Michael Mullan
Thank you for supporting the continued development of the Dairy Science and Food Technology website. Your download link will be sent to you shortly by Email. This link will expire in 7-days time and during this period you can download the spreadsheet (s) or reference lists 4-times.
If you have any problems with your download I will be pleased to try and help you.
You can leave me a message using the contact form. I will try to respond within 24-hours. If I am unavailable-usually over the summer months- you will get an auto response indicating when I will be available again.
Kind regards
Dr Michael Mullan
Discuss articles on the Dairy Science and Food Technology site
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- Written by Michael Mullan
Readers can use this page to access 18 forums supporting the topics covered by the Dairy Science and Food Technology website. There were 621 posts on 153 topics on the 2nd February 2011.
Posts can be viewed without registration. However, registration using a valid Email address is required, to post a question or to respond to a topic.
I confirm that your E-mail address will not be given to anyone and will be kept securely until deletion. By requiring a valid E-mail address I am attempting to minimise unacceptable use of the discussion area and to protect both myself and users of this facility.
You should understand and accept that I have no control over what is said in the discussion area and that I will remove offencive or off-topic posts. Also please read the information on Copyright and legal matters and only use the discussion area if you agree to comply with the guidance given. If anyone notes offencive posts please E-mail me at webmaster at dairyscience.info and I will remove the offending materials.
The current forum went "live" on the 24th March 2010 and uses the excellent forum software developed by Web Wiz software, the company that 'hosts' this site. Posts in the previous forum, dated up to the 24-03-2010. have been transferred to the new forum. Regretfully the transfer process has not maintained the date of posting and all original user information apart from the poster's name, has been lost. This means that the original poster will have to log on again; apologies for this inconvenience.
Forum postings include topics dealing with: cracking or "slits" in cheese, benzene in soft drinks, enterococci in WPC, the control of bitterness in Gouda cheese, salt reduction in cheese, making Coulommiers cheese from goats' milk, cheese yield, Staphylococcus xylosus and intermittent discolouration in Emmental Cheese. S. xylosus is particularly interesting for many reasons; some strains are pathogens others are used as starters in cheese and fermented sausage manufacture. Many strains also produce pigment, are relatively salt insensitive, and tolerate pH values typical of most cheeses. The organism can cause coloured spot problems in cheeses and sporadic discolouration problems in a range of cheeses including Emmental. See http://www.cns.fr/externe/English/Projets/Projet_NN/organisme_NN.html for an update on the Genoscope sequencing project. The most frequently viewed topic concerns the 'worm cheese', Casu Marzu .This is also called called 'Italian maggot cheese or maggot cheese'.
GO TO THE DAIRY SCIENCE AND FOOD TECHNOLOGY DISCUSSION FORUMS
Make a donation to the Dairy Science and Food Technology website
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- Written by Michael Mullan
You can use this page to make a secure donation to the Dairy Science and Food Technology website. Your donation will be used to develop the software used to run the site, purchase software licences, pay hosting and domain name costs and to minimise the use of advertising to recover running costs.
FAQs for ice cream subscription service
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- Written by Michael Mullan
The ice cream mix calculator on the Dairy Science and Food Technology website uses advanced mathematics to calculate the ingredients required to convert a specification e.g. 8% fat, 11.1% MSNF, 13% sweetener, 3% CSS, I % egg yolk, 0.5% stabiliser into a recipe. The subscription service enables users to access the calculator, save calculations and return to access or edit the saved calculations.
This is an educational service designed to help students and product developers to determine the weights of ingredients required to make a mix to a given composition.
How do I pay for a subscription and do I need a PayPal account?
You can make a secure payment using any credit or debit card supported by PayPal. You do not need a PayPal account. Note while PayPal accepts Echeques it takes 7-days for these to clear and you may get an error message when attempting to log on. If this occurs let me know and I will send you Log In details.
How much should I donate?
A donation of £5 secures 3 day's access; £9.99, 7 day's access and £14.99, 40 day's access.
What happens after I make a donation?
You will be taken to the calculator where you can immediately start to use it. You will also receive an Email giving your logon details. Please retain this information, this is needed to access the service again. In particular you need to remember the name you used (user name) when registering! You can reset your password any anytime using your Email address and user name.
When logging in you input your user name (not your Email address!) and your password.
What happens when my subscription is up?
When you login you will be reminded that your subscription has ended and given an opportunity to subscribe again. Your stored calculations and your information will be removed after your subscription has elapsed
I need a customised calculator solution. Can you customise the calculator for me?
Possibly. Please send me an Email at webmaster at this Domain explaining your requirements. Please include custom calculator in the title of your Email.
Can I be certain that the calculator will be available all the time during my subscription?
No. The Internet is not 100% reliable. From time to time all web-based applications can be unavailable due to Internet access problems that are completely outside the control of website owners. This site is hosted on a server provided by Web Whiz which is exceptionally reliable. In the event that there of any significant downtime I will provide an additional period of access at no charge.
Do you provide technical support?
Generally no! But if if you have a problem I will try to help. You can send queries to me at webmaster at this domain. I would also encourage you to use the site- forum to post queries.
Is the calculator warranted?
No. You use at your own risk. While any data that you store will be safely and securely stored its privacy and security are not guaranteed in any way. So if the servers fail your stored data will be lost. The web-host for this site uses state of the art database back up facilities and I have never had a problem due to data loss or security problems.
Why will the calculator not perform some calculations?
The calculator cannot perform mathematically impossible calculations! There is a limit to the number of MSNF and fat sources that the calculator is permitted to process. If these limits are exceeded you will get an error message. Similarly I have made it impossible to undertake some obviously wrong calculations. But be aware of the maxims concerning data quality inputs and what comes out!
How accurate are the calculations?
You can check accuracy by looking at the balances in the output tables. Note that you cannot vary MSNF with some recipes!
Qualifications
Only use this service if you understand that you assume all risks! You use the service "as is" and accept full responsibility for your use of the results.
Ice cream calculator subscription service
- Details
- Written by Michael Mullan
Welcome to the Dairy Science and Food Technology ice-cream calculator subscription service. Access requires a small donation, £5 for 3 days, £9.99 for 7 days and £14.99 for 40 days access, to the ice-cream mix calculator. Go to the ice cream mix calculator.
Users of the subscription service have access to enhanced ice cream calculator functionality! Users opting to support the site in this way can save each calculation, give it a unique name e.g. Egg yolk, CSS, stabiliser x mix along with a description of the mix e.g. how well the mix performed in taste panels (figure 1).
Users can also amend their details e.g. change Email address and can reset their passwords.
Saved calculations can be viewed by opening the saved calculations folder (figure 2). This lists all the saved calculations. Each calculation can be opened, edited, renamed or duplicated and the changes saved for future use. This is a big improvement in convenience and could potentially save calculator users a lot of valuable time!
Users can also access an extensive range of ingredients to formulate mixes. The calculator is currently configured to work with the ingredients shown in figure 3. Additional options can easily be provided.
Figure 3. Standard ingredient configuration. Others can be added.
Want further information about the subscription service? Go to the ice cream mix calculator.
Microsoft Excel spreadsheets for ice cream recipes
- Details
- Written by Michael Mullan
During the development of the Dairy Science and Food Technology ice cream mix calculator for calculating ice cream mix recipes seven packs of spreadsheets were developed and can be downloaded in return for a donation to support the continued development and maintenance of this website. Learn more about the conditions governing use of the spreadsheets prior to making a secure donation.
Because the spreadsheets have been configured to work with particular ingredients e.g. cream and skim milk powder; cream and whole milk powder they (without modification which you are free to do) will only work with the stated ingredients. So please download the correct spreadsheet pack. If in doubt send me an Email or read the additional user instructions.
There are no restrictions on users modifying or customising spreadsheets and some packs contain customised spreadsheets for the most commonly used ingredients e.g. cream, whole milk and skim milk powder. One of the simpler spreadsheets (Pack 2) has been converted to a web page to illustrate how this can be done. Batch sizes can be calculated and "costed", data inputs can easily be validated and alerts can be added e.g. if the MSNF is not optimal or within certain limits or if the fat: sugar ratio exceeds set limits.
To reduce costs some manufactures are using vegetable fat / milk fat blends. One of spreadsheets in Pack 6 enables the quantities of milk fat and vegetable fat required to produce a mix to a desired dairy and vegetable fat ice cream recipe to be calculated. Alerts can also be added if the % vegetable fat exceed a set limit e.g. 40% w/w of the total fat or if the milk fat falls below 60% of the total fat.
Pack 1. Single source of MSNF calculators
Pack 1 contains three Microsoft Excel spreadsheets:
1. Calculator for determining ingredients for ice cream mixes using whole milk, butter, sugar, emulsifier and stabiliser.
2. Calculator for determining ingredients for ice cream mixes using butter, skim milk powder, sugar, emulsifier, stabiliser and water.
3. Calculator for determining ingredients for ice cream mixes using anhydrous milk fat, skim milk powder, sugar, emulsifier, stabiliser and water.
All the cells can be accessed and the 'unhide' command can be used to view the formulas.
A graphic illustrating a typical spreadsheet is shown in figure 1. Read the Frequently asked questions (FAQ) about the Microsoft Excel Ice Cream Mix spreadsheets supplied by the Dairy Science and Food Technology website before making a donation of £9.99 to obtain the spreadsheets in Pack 1.
Figure1. Graphic illustrating typical spreadsheet in 'Pack 1' designed to undertake mix calculations using a single ingredient supplying MSNF
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Pack 2. Customised butter, skim milk powder calculator for use in product development / small batch trials
Pack 2 contains one Microsoft Excel spreadsheet which has been customised to illustrate how a simple spreadsheet can be modified to enable batch mixes to be formulated and costed:
1. Calculator for determining ingredients for ice cream mixes using butter, skim milk powder, sugar, emulsifier, stabiliser and water.
This is a customised version of the spreadsheet shown in figure 1. It has been modified to enable different batch sizes and the cost of mixes to be calculated and can be evaluated On Line. A table indicating the optimal value for MSNF has been added and control limits set; users can easily adjust these limits. Donors can use the “unhide” command to access hidden cells and explore the approach to mix calculations. I have included summary information in the spreadsheet to allow users to follow the calculations and provide a link to more detailed information. Read the Frequently asked questions (FAQ) about the Microsoft Excel Ice Cream Mix spreadsheets supplied by the Dairy Science and Food Technology website before making a donation of £9.99 to obtain the spreadsheet in Pack 2.
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Pack 3. Two source MSNF calculators
Pack 3 contains four Microsoft Excel spreadsheets:
1. Calculator for determining ingredients for ice cream mixes using cream, skim milk powder, sugar, water, emulsifier and stabiliser.
2. Calculator for determining ingredients for ice cream mixes using whole milk, butter, skim milk powder, sugar, emulsifier and stabiliser.
3. Calculator for determining ingredients for ice cream mixes using skim milk, butter, skim milk powder, sugar, emulsifier and stabiliser.
4. Calculator for determining ingredients for ice cream mixes using whole milk, cream, skim milk powder, sugar, emulsifier and stabiliser.
Donors can use the “unhide” command to access hidden cells and explore the approach to mix calculations. I have included summary information to allow users to follow the calculations and provide a link to more detailed information.
A graphic illustrating a typical spreadsheet from "Pack 3 " is shown in figure 2. Read the Frequently asked questions (FAQ) about the Microsoft Excel Ice Cream Mix spreadsheets supplied by the Dairy Science and Food Technology website before making a donation of £19.99 to obtain the spreadsheets in Pack 3.
Figure 2. Graphic illustrating typical spreadsheet in 'Pack 3' designed to undertake mix calculations using two ingredients supplying MSNF.
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Donors can use the “unhide” command to access hidden cells and explore the approach to mix calculations. I have included summary information to allow users to follow the calculations and provide a link to more detailed information.
Spreadsheets 3 and 4 have been included to demonstrate the more complicated ice cream mix calculations e.g. calculating the weights of ingredients, contributing three sources of fat and three sources of MSNF, required to produce an ice cream mix to a target composition. This type of calculation where concentrated milk is used instead of milk powder is generally more prevalent in North America than in the UK and Ireland and students sometimes have difficulties with these calculations. While the article on this site does provide a conceptual approach to undertaking these calculations the step by step guide provided by Professor Goff at http://www.foodsci.uoguelph.ca/dairyedu/iccalc.html provides a particularly clear explanation of how to undertake these calculations. I have adopted his approach in these two spreadsheets. Useful information on how to solve these mix problems is also given in the text book by Marshall and Arbuckle (2000). This is referenced in the article on ice cream mix calculations on this site.
Pack 5. Customised spreadsheets for product development / small batch mix manufacture using whole milk, cream and skim milk powder as the major ingredients
Whole milk, cream and skim milk powder are amongst the most widely used major ingredients in ice cream mixes and the spreadsheets in pack 5 have been carefully customised to enable major mix calculations including mix costings to be undertaken. Because some manufacturers are now using dairy and vegetable fat blends, a spreadsheet enabling these calculations has also been included.
Pack 5 contains a customised spreadsheet in four versions or options.
Version 1 has been configured to work with batches in kilograms and version 2 enables imperial batch calculations, pounds and ounces to be calculated. These versions do not enable mix costings to be calculated, that facility has been added to versions 3 and 4. A low resolution screenshot of option 1 is given in figure 4.1 ; a higher resolution image of option 2 is available here.
Figure 4.1. Low resolution screenshot of customised ice cream spreadsheet
Each spreadsheet has been designed to allow users flexibility in ingredient addition, two additional 'blank' ingredients can be added without having to change the spreadsheet formulas (figure 4.2).
The concentration of some ingredients can be set by the user e.g. CSS is normally used at a concentration of 80% solids; users can adjust to higher or lower % solids.
Figure 4.2. Control of ingredient composition in customised spreadsheets
A table indicating the optimal value for MSNF has been added and control limits set; users can easily adjust these limits. Depending on the concentration of MSNF and whether or not it is optimal, two messages are generated. Message 1 will indicate whether the mix is optimal for MSNF and, if not, to note the second message. Message 2 will indicate whether the mix is within ± 3% of the optimal value and advises that judgment is required or in excess of this limit where the user is advised to reconsider the mix formulation proposed (figure 4.3).
Figure 4.3. Optimal value for MSNF is calculated automatically and user is advised of mix problems.
Option 1 and 2 spreadsheets as for all the spreadsheets in this pack have a table for specifying the batch weight. This is useful particularly in product development and when learning how to make ice cream. Users can set the batch size to reflect their scale of operation.
Because cost is of critical importance in ice cream mix development an ingredient cost table has been added to spreadsheet variants 3 and 4. To use this facility users simply replace the values in the spreadsheet with their own values and your local currency to enable batch costs to be calculated. A locked (inactive) web version of option 3 can be viewed On Line.
Manufacturers may need to produce their own dairy / vegetable fat blends and this facility has now been added to the option 4 spreadsheet in this pack. A locked (inactive) web version of option 4 can be viewed On Line. Note this spreadsheet can enable the production of 100 % dairy fat mixes by setting the vegetable fat ingredient input to zero. Because the spreadsheets in pack 5 have been designed to work using whole milk and cream they cannot be used to produce mixes containing no dairy fat!
Read the Frequently asked questions (FAQ) about the Microsoft Excel Ice Cream Mix spreadsheets supplied by the Dairy Science and Food Technology website before making a donation of £49.99 to obtain these customised spreadsheets.
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Pack 6. Customised spreadsheets for product development / small batch mix manufacture using whole milk powder and cream as the major ingredients
Pack 6 contains two Microsoft Excel spreadsheets:
1. Calculator for determining ingredients for ice cream mixes using cream, whole milk powder, sugar, emulsifier stabiliser and two additional ingredients
2. Calculator for determining ingredients for ice cream mixes using cream, whole milk powder, vegetable fat, sugar, emulsifier, stabiliser and one additional ingredient.
These spreadsheets are similar in functionality to those in pack 5 but some additional features have been added e.g. mix costs can be calculated. An additional small programme, called a macro (code is password protected), has been used to ensure that the correct MSNF balance is obtained. The macro has potentially wide application across a range of ingredients and enables quite complex mix calculations to be undertaken.
Interest in calculations for determining particular milk fat / vegetable fat blends is increasing and this facility has been added in spreadsheet 2 of this pack. Note! Because this spreadsheets in this pack been designed to work using whole milk powder and cream it cannot be used to produce mixes containing no dairy fat!
Donors can use the “unhide” command to access hidden cells and explore the approach to mix calculations. I have included summary information to allow users to follow the calculations and provide a link to more detailed information. Note the code for the macro is password protected and can be obtained for an additional small donation to support the site.
Screenshots of both spreadsheets, spreadsheet 1 and spreadsheet 2 can be viewed On Line. Read the Frequently asked questions (FAQ) about the Microsoft Excel Ice Cream Mix spreadsheets supplied by the Dairy Science and Food Technology website before making a donation of £39.99 to obtain these customised spreadsheets.
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Pack 7. Complete set of all the calculators contained in packs 1 to 6
Are you interested in studying all the spreadsheets in packs 1 to 6 and saving more than £100? Then donate to obtain the full set of ice cream mix spreadsheets. These should enable most of the calculations encountered in ice cream mix formulations to be explored. Note the code for the macro used in the two spreadsheets in Pack 6 is not included.
Read the Frequently asked questions (FAQ) about the Microsoft Excel Ice Cream Mix spreadsheets supplied by the Dairy Science and Food Technology website before making a donation of £49.99 to obtain the complete set of ice cream mix spreadsheets.
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FAQs for the Microsoft Excel spreadsheets supplied by the Dairy Science and Food Technology website
- Details
- Written by Michael Mullan
How do I make a donation and do I need a PayPal account?
You can make a secure payment using any credit or debit card supported by PayPal. You do not need a PayPal account.
What happens after I make a donation?
You should receive an Email shortly after your payment containing a link to download the spreadsheets. Note this download URL will be valid for 7 days. During this period you can download the spreadsheet four-times.
What version of Microsoft Excel do I need?
All spreadsheets are compatible with Microsoft Excel 97 or above. They will also work on Macs using Excel 2004.
How can I open the download files?
The download files have been "zipped" to reduce the file size. Most Macs and Windows PCs are configured to open these compressed files.
How can I see all the cell formulae?
Use the “unhide” command to see all the hidden cells. Formulae are not password-protected and donors can study and customise at their own risk. You are advised make back up copies prior to changing formulae or any changes.
Are macros used and can I see the macro code?
With the exception of two specialised and highly customised spreadsheets designed to work with whole milk powder (WMP) macros are not used. The macro code is password protected but can be made available subject to a further donation to the website.
Can I customise a spreadsheet for my personal use?
Yes but you are advised make backup copies first! It is recommended that you lock all accessible cells containing formulae,
Can I make multiple copies for use in my college or institution?
No. You should only do this if you buy a licence to do this!
Can I sell these spreadsheets to users?
Only if you buy the rights to do this!
I need a customised Excel solution. Does Dairy Science and Food Technology undertake customised development work and consultancy?
Possibly! Contact me and let me have details of your requirements.
What happens if I find calculation errors in a spreadsheet?
These spreadsheets have been tested extensively and it is unlikely you will find any errors. If you do find an error I will correct the error and send you an amended spreadsheet. Under certain circumstances e.g. low fat mixes using two or more sources of MSNF, the MSNF balance may not balance exactly. This is not an error created by the spreadsheet and is a consequence of the approximations used in the serum point model. If donors Email me after the spreadsheets have been received I will provide some advice on how to eliminate this MSNF error using the Serum Point method.
Note if an ice cream formulation does not use a source of concentrated milk solids it may not be possible to achieve target MSNF concentrations. Use of special stabilisers or short storage times may be required.
If you are unhappy with the spreadsheet after it has been corrected I will be happy to refund your donation minus the PayPal processing fees.
Do you provide technical support?
Generally no! But if if you have a problem I will try to help.
Are the spreadsheets warranted?
No. You use at your own risk. I am providing education products intended to help users understand how to apply the principles of the Serum Point method in the formulation of mixes for use in ice cream manufacture. They are not being sold as quality assurance instruments for use in commercial production environments and should not be used commercially.
To avoid accidental changes to the formulae used, spreadsheets used in a production environment should be locked and password protected! These spreadsheets are not locked to enable users to study and learn from the calculations used. Additionally it is advisable in a production environment to restrict the values (data validation) that can be entered into cells to avoid obvious output errors e.g. -25 kg of cream. This is very easy to do, e.g. restrict the fat concentration permitted in cream and restrict the quantities of cream that can be inputted.
The spreadsheets require a registered copy of Microsoft Office or equivalent "Open Office" software to run. No spreadsheet application software is provided with the spreadsheets.
You should not donate with the intention of using these spreadsheets unless you intend to use them for your personal non-commercial use and accept that
- IN NO EVENT SHALL DAIRY SCIENCE AND FOOD TECHNOLOGY AND ITS OWNER Dr MICHAEL MULLAN BE LIABLE TO YOU, FOR ANY DAMAGES, INCLUDING ANY LOST PROFITS,
- LOST SAVINGS, OR ANY OTHER DIRECT, INDIRECT, SPECIAL, INCIDENTAL, OR CONSEQUENTIAL DAMAGES ARISING FROM THE USE OR THE INABILITY TO USE THE SOFTWARE
- OR ANY MISTAKES AND NEGLIGENCE IN DEVELOPING THIS SOFTWARE, OR FOR ANY CLAIM BY ANY OTHER PARTY.
- YOU THE PERSON USING THIS SOFTWARE BEARS ALL RISKS AND RESPONSIBILITY FOR THE QUALITY AND PERFORMANCE OF THIS SOFTWARE.
Anything else?
As with any software you download from the Internet you should check with your anti-virus software prior to use!
