Processing aids
• Pearson square or rectangle for use with milk, cream, wine, meat manufacture. • Calculate the % lactic acid, Soxhlet Henkel degrees, Thörner degrees, Soxhlet Henkel degrees and Dornic degrees of a milk sample. • Calculate milk fat concentration required to produce a whole milk powder of specified fat concentration. • Calculate casein:fat and protein:fat ratios in milk for product manufacture.
Cheese yield
• Van Slyke theoretical yield • Van Slyke adjusted for moisture • Casein retention • Fat retention • Yield analysis spreadsheet • Calculate the yield of Cottage cheese
Cheese quality
• Grading value predictor for Cheddar Nutrition / labelling tools
• Energy density or calorie counter for foods • Sodium chloride (salt) calculator
Writing tools
• Improve your writing by using an On Line readability calculator • Harvardstyle reference generator • Convert numbers to scientific notation • Convert numbers in scientific notation to standard format • Calculate the percentage change in the initial or start and final values • Calculate the percentage difference (the absolute value regardless of sign) of the change in value for any two numbers that belong to the same category.
Food safety/spoilage models
• Model the probability of Listeria monocytogenes growing in cheese. • Model the probability of detecting a pathogen in a food. • Determine whether a product containing acetic acid meets the Comité des Industries des Mayonnaises et Sauces Condimentaires de la Communauté Économique Européenne (CIMSCEE) model for a safe and stable product. • Predicting the growth of Salmonella spp on slicedtomatoes. • Predict microbial numbers using doubling or generation time. • Calculator for determining the concentration of undissociated lactic acid in cheese and whether the cheese will support the growth of Listeria monocytgenes. • Calculator for determining the concentration of an undissociated organic acid in cheese
Models for shelf life prediction
• Shelf life of pasteurised milk. • Mould free shelf life of cakes.
A_{w} and moisture isotherms
• Calculator for determining equilibrium moisture values corresponding to selected Aw values using the Guggenheim–Anderson–de Boer (GAB) model. • Calculator for determining equilibrium moisture values corresponding to selected Aw values using the BrunauerEmmettTellet (BET) model.
Microbial sampling statistics
• Calculate probability of detecting a pathogen • Calculate the number of samples required to test to meet a food standard • Calculate the prevalence of a pathogen in a food that has tested negative after analysis
Mathematical tools
• Generate a random number sequence • Solve a two variable simultaneous equation • Calculate the number of replications of an experiment to achieve the desired degrees of freedom

Thermal processing
• Calculator for determining the F or P value of a thermal process • Simplified version of the Dairy Science and Food technology F and P value calculator. • Calculator for determining the lethality (F, value) of a thermal process using the trapezoid and Simpson's rules. This unique calculator works with thousands of pasted values e.g. from a data logger • Calculate an equivalent heat process at a higher (or lower temperature) knowing the zvalue and the F (P) value at the reference temperature • How do you calculate the zvalue given two equivalent but different thermal processes? • Spoilage probability calculator • Modelling the destruction of Mycobacterium avium subsp. paratuberculosis (MAP) during HTST pasteurisation of milk • Calculator for determining the Decimal Reduction Time (D) for a microorganism at a higher or lower temperature knowing the Dvalue at the reference temperature and the Zvalue • Calculator for determining the Decimal Reduction Time (D) for a microorganism knowing the Dvalue at the reference temperature and the Zvalue using the Bigelow method and the Arrhenius equation. • Calculator for determining the number of survivors of a microbial population after a defined heat treatment • Calculator for determining the time required to reduce an initial population of a microorganism to a predetermined number of survivors • Modelling holding time at a designated temperature on user designated quality factors, including biological activity, degradation
Ice cream / gelato manufacture
Note. These calculators are only available to subscribers to the On Line Ice Cream Mix calculator. • Ice cream mix calculator • MSNF concentration of cream • MSNF concentration of unwashed butter • MSNF concentration required for a balanced icecream mix • Ice cream density and weight calculator • Calculation of maximum safe overrun for ice cream • Calculator for determining maximum MSNF compatible with normal fat agglomeration in ice cream or gelato • Predict Overall Degree of Liking of ice cream based on fat and sugar content using Response Surface Methodology • Find the ideal sugar concentration to balance fat in ice cream or gelato
Pasteurization and UHT processing
• Calculator for determining Reynolds number • Calculator for determining average holding time in a pasteurizer or UHT holding tube • Calculator for determining holding tube length in pasteurizing and UHT plant • Calculator for predicting the concentration of HMF, lactulose and furosine in heated milks (whole, semiskim and skimmed milk). It also calculates the F0, B* and C* values and the destruction of thiamine. The values are integrated using the industry standard method, the trapezoid rule, and are compared with a more accurate method of numerical integration, Simpson's 1/3 and 3/8 rules. Designed to take thousands of pasted values. • Simple calculator for determining the F, B* and C* values following ultrahigh temperature (UHT) processing of milk • Calculator for determining the lethality (F, B* values) and chemical changes (C* value) for UHT processes using the trapezoid and Simpson's rules. Applicable to all UHT processes and designed to take thousands of pasted values. • Determine the accuracy of 3 algorithms for determine the concentration of lactulose in milk after a defined heat treatment • Calculator for determining the Fo value of a UHT process using Bigelow and Arrhenius models Unit converters
• Temperature • Convert between Soxhlet Henkel degrees, Thörner degrees, Dornic degrees and percentage lactic acid milk titratable acidity measurements • Convert between pressure units
Molarity
• Prepare a solution to a given molarity • Using a standard solution prepare an assay or test solution of designated volume and molarity
Population, and population error sampling (statistical surveys)
• How do you choose a sample size for a survey? • How do you calculate the margin of error in a statistical sampling scheme?
