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Guelph cream-and-skim ice-cream mix balance

Mass balance for University of Guelph example2: skim milk9% MSNF, skim powder97% MSNF, cream serum9% solids, zero fat in skim milk/powder, and100% solids in sucrose/stabilizer/emulsifier. Not applicable when actual ingredient composition differs. Negative ingredient masses reject an infeasible mix. Does not optimize flavor, freezing point or texture, or validate pasteurization.

Mass balance for University of Guelph example2: skim milk9% MSNF, skim powder97% MSNF, cream serum9% solids, zero fat in skim milk/powder, and100% solids in sucrose/stabilizer/emulsifier. Not applicable when actual ingredient composition differs. Negative ingredient masses reject an infeasible mix. Does not optimize flavor, freezing point or texture, or validate pasteurization.

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Result

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How to use this tool

Check the units, enter your values, and run the tool. Results follow the assumptions and method below.

Calculation method

Cream mass(batch*fat/creamFat)
Skim powder mass((batch*snf/100-(batch*fat/creamFat)*(100-creamFat)*0.09/100-0.09*(batch-(batch*fat/creamFat)-batch*(sugar+stabilizer+emulsifier)/100))/0.88)
Skim milk mass((batch-(batch*fat/creamFat)-batch*(sugar+stabilizer+emulsifier)/100)-((batch*snf/100-(batch*fat/creamFat)*(100-creamFat)*0.09/100-0.09*(batch-(batch*fat/creamFat)-batch*(sugar+stabilizer+emulsifier)/100))/0.88))
Sucrose massbatch*sugar/100
Stabilizer massbatch*stabilizer/100
Emulsifier massbatch*emulsifier/100
Total solids fractionfat+snf+sugar+stabilizer+emulsifier

References