Welcome to the Dairy Science and Food Technology ice-cream calculator subscription service. Currently there are 5-payment options,1 day's use for £15, 5-day's use for £25, 40-day's use for £50.00, 80-day's access for £70 and 365 day's access for £120 (prices at the 22nd July, 2016). 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.
Access to free resources
Subscription users have exclusive access to resources, including some downloads that normally require payment. A list of resources available in July 2016 are given below:
Items 2 to 6 are calculators. The 8% fat gelato mix produces ice cream that tastes as though it contains 10-12% butter fat and according to clients may have won awards at gelato and ice cream competitions.
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. If you cannot use PayPal where you live we can arrange to accept payments by Western Union, Skrill (formerly MoneyBookers), cheque, money order or by bank transfer.
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. They will probably also work in earlier Excel programmes and equivalent spreadsheet programmes but this is not warranted.
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?
Yes! 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.
Can I get a refund?
No. You are donating to obtain intangible software that is non-encrypted and not protected in any way. You should not donate unless you understand that your donation will not be returned. If there are errors in the software that cannot be fixed you will obtain a full refund.
Do you provide technical support?
If you have a problem and post on the forums 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.
Only donate if 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 ARISING FROM YOUR USE OF THESE SPREADSHEETS INCLUDING:
- 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 IN DEVELOPING THIS SOFTWARE, OR FOR ANY CLAIM BY ANY OTHER PARTY.
- THAT YOU ACCEPT THAT YOU THE PERSON USING THIS SOFTWARE BEAR ALL RISKS AND RESPONSIBILITY FOR THE QUALITY AND PERFORMANCE OF THIS SOFTWARE.
As with any software you download from the Internet you should check with your anti-virus software prior to use!