GIFSQ Tools · Module 07 — Dairy, Milk, Cheese & Fermented Products · Tool 126 of 500
Balance a cream separation: enter the milk in and the cream taken off to get the skim milk mass, its fat content, and the fat recovered in the cream.
Try sample values — fills the form with the worked example below.
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Skim milk (kg)
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Fat in skim milk (%)
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Fat recovered in cream (%)
Equation: Skim milk (kg) = milk (kg) − cream (kg). Fat in skim milk (%) = (milk × milk fat − cream × cream fat) ÷ skim milk × 100. Fat recovered in cream (%) = cream × cream fat ÷ (milk × milk fat) × 100.
Method: Fat mass balance across a centrifugal separator; fat measured by ISO 1211 Röse-Gottlieb or ISO 9622 mid-infrared. All fat entering in the milk leaves in either the cream or the skim milk.
Assumptions: no milk is lost in the separator; fat contents are measured on the same run; masses are on the same basis.
Limitations: the balance cannot tell why separation is poor — worn discs, cold milk and a fast feed all look the same here; it does not measure cream quality or bacterial load.
Rounding: skim mass to the nearest kilogram; percentages to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Fat mass balance across a centrifugal separator; fat measured by ISO 1211 Röse-Gottlieb or ISO 9622 mid-infrared. All fat entering in the milk leaves in either the cream or the skim milk.
Assumptions: no milk is lost in the separator; fat contents are measured on the same run; masses are on the same basis.
Limitations: the balance cannot tell why separation is poor — worn discs, cold milk and a fast feed all look the same here; it does not measure cream quality or bacterial load.
Rounding: skim mass to the nearest kilogram; percentages to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 1000 kg of milk at 4.0% fat; 100 kg of cream at 38% fat taken off. Skim milk = 900 kg; fat in skim = (40 − 38) ÷ 900 × 100 = 0.22%; fat recovered in cream = 38 ÷ 40 × 100 = 95.00%.
Enter values above to see results.
A good separator recovers 90% or more of the milk fat in the cream and leaves skim milk near 0.05–0.10% fat. Tool 126 of 500 — GIFSQ
