GIFSQ Tools · Module 07 — Dairy, Milk, Cheese & Fermented Products · Tool 127 of 500
Work out the total solids of a yogurt mix from the milk, added skim milk powder and sugar, and check it against the usual set-yogurt target.
Try sample values — fills the form with the worked example below.
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Total solids in the mix (%)
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Total solids (kg)
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Total mix (kg)
Equation: Total solids (kg) = milk × milk total solids ÷ 100 + powder × powder total solids ÷ 100 + sugar (sugar counts as 100% solids). Total mix (kg) = milk + powder + sugar. Total solids (%) = total solids ÷ total mix × 100.
Method: Yogurt mix formulation by solids balance; total solids by ISO 6731 (IDF 21). Set yogurt is usually fortified to 14–16% total solids for a firm gel.
Assumptions: sugar is 100% solids; the powder total solids are as stated on its specification; no water is lost or added during mixing.
Limitations: total solids alone do not set the gel — protein content, heat treatment and culture activity matter as much; the balance does not predict syneresis.
Rounding: percentages and solids 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: Yogurt mix formulation by solids balance; total solids by ISO 6731 (IDF 21). Set yogurt is usually fortified to 14–16% total solids for a firm gel.
Assumptions: sugar is 100% solids; the powder total solids are as stated on its specification; no water is lost or added during mixing.
Limitations: total solids alone do not set the gel — protein content, heat treatment and culture activity matter as much; the balance does not predict syneresis.
Rounding: percentages and solids 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 of milk at 12.5% solids, 3 kg of skim milk powder at 96% solids, 5 kg of sugar. Solids = 12.50 + 2.88 + 5.00 = 20.38 kg; mix = 108 kg; total solids = 20.38 ÷ 108 × 100 = 18.87% — above the usual 14–16% range.
Enter values above to see results.
Set yogurt is usually fortified to 14–16% total solids; plain milk alone is about 12–13%. Tool 127 of 500 — GIFSQ
