GIFSQ Tools · Module 07 — Dairy, Milk, Cheese & Fermented Products · Tool 140 of 500
Build a dairy product specification check: enter measured values with your limits for fat, protein, moisture and acidity, and get a pass or fail per parameter.
Try sample values — fills the form with the worked example below.
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Checks passed (of 4)
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Overall
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Moisture (%)
Equation: Fat pass: minimum ≤ fat ≤ maximum. Protein pass: minimum ≤ protein ≤ maximum. Moisture pass: moisture ≤ maximum. Acidity pass: minimum ≤ acidity ≤ maximum. Pass count = number of parameters passed. Overall = pass only when all four pass.
Method: Specification check against the limits you enter from your product specification; measured values come from ISO 1211 fat, ISO 8968-1 protein, ISO 6731 total solids and ISO/TS 11869 titratable acidity. The limits belong to the product, not to this tool.
Assumptions: measured values and limits are on the same basis; the limits are the current approved specification for this product.
Limitations: the check is only as good as the limits entered — wrong limits give a wrong verdict; it does not cover microbiology, sensory or labelling requirements.
Rounding: 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: Specification check against the limits you enter from your product specification; measured values come from ISO 1211 fat, ISO 8968-1 protein, ISO 6731 total solids and ISO/TS 11869 titratable acidity. The limits belong to the product, not to this tool.
Assumptions: measured values and limits are on the same basis; the limits are the current approved specification for this product.
Limitations: the check is only as good as the limits entered — wrong limits give a wrong verdict; it does not cover microbiology, sensory or labelling requirements.
Rounding: 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: Fat 3.6% (3.2–4.0), protein 3.3% (3.0–3.6), moisture 87% (max 88), acidity 0.16% (0.14–0.18). All four inside their limits: 4 of 4 checks passed — overall pass.
Saved records
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| Saved | Result |
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Enter values above to see results.
Limits come from your product specification — this tool checks values against them; it does not set them. Specifications are saved on this device only. Tool 140 of 500 — GIFSQ
