GIFSQ Tools · Module 07 — Dairy, Milk, Cheese & Fermented Products · Tool 137 of 500
Formulate the dairy base of an ice cream mix: cream and skim milk to hit a target fat, and the milk solids-not-fat of the base.
Try sample values — fills the form with the worked example below.
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Cream (kg)
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Skim milk (kg)
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Milk solids-not-fat (%)
Equation: Cream (kg) = dairy base (kg) × (target fat − skim fat) ÷ (cream fat − skim fat). Skim milk (kg) = dairy base − cream. MSNF (%) = (skim milk × skim SNF + powder × powder SNF) ÷ (dairy base + powder) × 100.
Method: Pearson square blend of cream and skim milk to a target fat, with a solids balance for milk solids-not-fat; mix total solids by ISO 3728 (IDF 34). Sugar, stabiliser and flavour are added after the dairy base is set.
Assumptions: the cream and skim milk fat and SNF contents are known; the powder is counted on top of the dairy base; sugar and stabiliser are not in this balance.
Limitations: the formulator covers the dairy base only — sugar, stabiliser, emulsifier and total solids must be balanced in a second step; it does not predict freezing point or texture.
Rounding: masses and 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: Pearson square blend of cream and skim milk to a target fat, with a solids balance for milk solids-not-fat; mix total solids by ISO 3728 (IDF 34). Sugar, stabiliser and flavour are added after the dairy base is set.
Assumptions: the cream and skim milk fat and SNF contents are known; the powder is counted on top of the dairy base; sugar and stabiliser are not in this balance.
Limitations: the formulator covers the dairy base only — sugar, stabiliser, emulsifier and total solids must be balanced in a second step; it does not predict freezing point or texture.
Rounding: masses and 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: 100 kg dairy base at 10% fat; cream 40% fat, skim milk 0.1% fat and 9% SNF; 5 kg of skim milk powder at 96% SNF. Cream = 100 × 9.9 ÷ 39.9 = 24.81 kg; skim milk = 75.19 kg; MSNF = (75.19 × 9% + 5 × 96%) ÷ 105 = 11.02%.
Enter values above to see results.
Ice cream mix is usually 10–12% milk solids-not-fat and 10–16% fat, with sugar and stabiliser added on top of the dairy base. Tool 137 of 500 — GIFSQ
