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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Site calculators and models

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.

Click to stop cracks and slits in cheese

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Processing aids
Pearson square or rectangle for use with milk, cream, wine, meat manufacture. 
 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

Harvard-style reference generator
 Convert numbers to scientific notation
Convert numbers in scientific notation to standard format

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 sliced-tomatoes.
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 monocyotgenes.
 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. 

Random number generator
Generate a random number sequence

Aw 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 Brunauer-Emmett-Tellet (BET) model.


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 z-value and the F (P) value at the reference temperature
 Spoilage probability calculator
Modelling the destruction of Mycobacteriumavium subsp. paratuberculosis (MAP) during HTST pasteurisation of milk
Calculator for determining the Decimal Reduction Time (D) at a specified temperature knowing the D value at a given temperature and the Z-value
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

Ice cream / gelato manufacture
Note. With the exception of the calculator for determining the maximum MSNF compatible with normal fat agglomeration the other calculators in this section are only available to subscribers to the On Line Ice Cream Mix calculator.
Ice cream mix calculator (subscription access only)
MSNF concentration of cream (demo only- 
MSNF concentration of unwashed butter
MSNF concentration required for a balanced ice-cream 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

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, semi-skim 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 ultra-high 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.

Unit converters

Prepare a solution to a given molarity

Using a standard solution prepare an assay or test solution of designated volume and molarity




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