CALCULATOR FOR DETERMINING INGREDIENTS AND SWEETNESS AND HARDNESS INDICATORS FOR ICE CREAM CONTAINING ADDED PROTEIN
 MIX COMPOSITION  (% SOLIDS) ADJUST DEFAULT VALUES IN  "SET VALUES" WORKBOOK BEFORE DOING CALCULATIONS Milk fat (%) MSNF (excluding added protein) (%) Sucrose (%) Total protein (%)*** Emulsifier-stabiliser (%)    
Protein concentration of base mix (%) Default value!
***Caution!!! Enter a value for total protein that is higher than the default value for the base mix! Otherwise you will get a protein input error!
INGREDIENTS WEIGHTS AND  CALCULATION CHECK FOR 100 KG MIX
SET BATCH SIZE Kilograms
  Weight (kg) Fat (kg) MSNF(kg) Added protein(kg) PAC POD Ingredient
Skim milk powder Skim milk powder
High protein powder   whey protein concentrate
Butter   Butter
Sucrose
Sucrose
Emulsifier-stabiliser
Emulsifier-stabiliser
Water
Water
Totals Totals
Target values (kg) 100.0
NOTES
The calculator determines the protein concentration in the base mix (B9). This is subtracted from your target level and the weight of protein concentrate is then calculated.
Data input cells Values can be changed. *Adjust values to target mix composition. Default solids values set  in "Set Values" work book.
For advice on balancing MSNF, fat and sugar concentrations click here.
PAC= "Potere Anti Congelante" a measure of anti-freezing activity that includes the freezing point depression contribution from lactose. FPDF= Freezing point depression factor
POD= "Potere Dolcificante"  a measure of sweetness that includes the sweetness contribution from lactose. RS=Relative sweetness compared to sucrose
© Dr Michael Mullan. This spreadsheet is not a substitute for using a qualified food technologist.
Users use this spreadsheet at their own risk. 
 Dairy Science and Food Technology
Data input tables
Users can modify the tabulated values to reflect information from suppliers.
Skim milk powder
%
Butter %
Fat  0.6
Fat 
Protein
MSNF
PAC
POD
Whey protein concentrate
%
Protein
Fat 
  Sugars powders / syrups % solids POD or RS PAC or FPDF  
Sucrose 100
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. However if you use low solids ingredients you may finf negative values for SMP. This is not a calculation error and can be corrected by increasing the solids levels or changing target values for MSNF. 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 anyPayPal 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.