Whole milk powder and cream ice cream mix calculator

| Calculator | Costs | Terms |

FOR ILLUSTRATION ONLY. MAJOR FEATURES HAVE BEEN DISABLED
FOR ILLUSTRATION ONLY. MAJOR FEATURES HAVE BEEN DISABLED
CALCULATOR FOR DETERMINING INGREDIENTS FOR ICE CREAM MIXES USING WHOLE-MILK POWDER, CREAM,
SUGAR, EMULSIFIER, CSS, STABILISER & OPTIONAL INGREDIENTS. TO USE REPLACE THE VALUES IN THE YELLOW-COLOURED CELLS WITH YOUR OWN .
To use the calculator replace the values in the yellow cells with your own data
		Dairy fat (%)*	MSNF (%)*	Sugar (%)*	Emulsifier (%)*	Stabiliser (%)*	CSS (%)*	Ingredient 1 (%)*	Vegetable fat (%)*
TARGET MIX COMPOSITION		8.50	10.50	13.00	0.30	0.50	0.00	0.00	4.00
Note emulsifier can be replaced with egg yolk. Ingredients 1 is an option and should not supply milk solids or milk fat!
	INGREDIENT COMPOSITION, %
	Ingredient 1	Cream	Whole milk powder		CSS	Ingredient 2
MSNF		5.4
Fat							Set batch size (kg)
Solids							Batch weight
Solids
Solids
WEIGHTS OF INGREDIENTS REQUIRED (kg) TO MAKE A 100 Kg MIX AND CHECK OF CALCULATIONS.						CALCULATE BATCH SIZE (kg)		Calculate mix costs
	Weight (kg)	MSNF	Fat				Weight (kg)	$
Whole-milk powder	13.86	9.8	3.60			Whole-milk powder	13.86	13.86
Cream	12.24	0.66	4.90			Cream	12.24	12.24
Sugar	13.00					Sugar	13.00	6.50
Emulsifier	0.30					Emulsifier	0.30	0.60
CSS	0.00					CSS	0.00	0.00
Stabiliser	0.50					Stabiliser	0.50	1.00
Ingredient 1	0.00					Ingredient 1	0.00	0.00
Vegetable fat	4.00					Vegetable fat	4.00	8.00
Water	56.10					Water	56.10	1.12
Totals	100.0	10.50	8.50			Totals	100.00	43.3
Target values	100.00	10.50	8.50
NOTES						Optimum MSNF for mix	MSNF limit at +2%	MSNF limit at -2%
Data input cells	Values can be changed. *Adjust values to target mix composition.					10.53	10.74	10.32
For advice on balancing MSNF, fat and sugar concentrations click here.					Messages	Comment on MSNF balance
MSNF= milk solids not fat					Message 1	Your MSNF concentration is not optimal BUT please see the message below.
CSS=corn syrup solids					Message 2	MSNF is within 2% lower or higher than optimal.
SMP= milk powder
© Dr Michael Mullan, 2010. This spreadsheet is not a substitute for using a qualified food technologist. This spreadsheet requires macros to be enabled otherwise incorrect MSNF balances may be obtained.
Users use this spreadsheet at their own risk.			Dairy Science and Food Technology		RETURN TO SPREADSHEET DOWNLOADS.

Terms of use Can I customise a spreadsheet for my personal use? Yes but you are advised make backup copies first! 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. Do 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 also provide some advice on how to virtually 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? Note the NO LIABILITY statement 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. 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. .