Dairy Science and Food Technology

Scientific, information & consultancy services for the food industry

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Science Services

DSFT has been providing science based consultancy services globally since 2002.
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The Dairy Science and Food Technology (DSFT) website provides scientific and technological information, Cloud-based tools and consultancy services for food scientists and technologists working in industry and in colleges and universities. A discussion forum and interactive content through "On Line" calculators are also provided. Writing/citation resources including a Harvard-type reference wizard and a range of citation-wizards can also be accessed.

There are sections on starter cultures, probiotics, cheese science and technology, bioactive peptides, ice cream, wine making, modelling in food technology, thermal processing and modified atmosphere packaging and labelling. Some general health information including reference to allergy and food intolerance is also presented.

The calculator below is based on a model developed by Giles and Lawrence (1973) to predict the grade value of Cheddar cheese. Instructions on how to use the calculator are given below. Note that the  pH and other values should be obtained from 24-hour old cheese.

Before using this calculator you must accept that the values obtained are for educational purposes only and are not warranted in any way! You should also understand the limitations of the model before using the results. Similar calculators can easily be developed for other varieties.

Click here to use the calculator

How to cite this article

Mullan, W.M.A. (2006).. [On-line]. Available from: https://www.dairyscience.info/index.php/78-articles/site-calculators-and-models/148-grade.html . Accessed: 22 October, 2016. Updated 2015.  

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