BenA

Sorry for the delayed reply. I've worked the math just in theory. But I got a little stumped in the formula for computing the weight of powdered milk... in that specific part I mentioned in the op. Everything else I can comprehend.

I think you're more confused than I am. 🙂 I actually understood most of it except for the part calculating the amount of milk powder. I just wanted to understand the logic in that Particular formula (for milk powder)

I think it's either on page 62 or 63. What I Posted was the corrected page on the internet ...he apparently adjusted the page

I was reading the formula for calculating the amount of powder milk solids in the base. But I had a hard time comprehending the reason behind the lower part of the formula....see pic attached . I understand the upper part where the recommended amount of solids is subtracted with the amount of calculated solids in the serum. But then this is furthermore divided by the percentage of solids in skim milk powder minus the percentage amount of solids in liquid skim milk. ...there it gets a bit confusing. I'm guessing it's assuming that the amount of solids calculated in the upper part of the formula is not purely milk solids (without fat) so it's to get the right ratio ....but why subtract the percentage amount of solids in liquid skim milk in the Bottom half? Anyone else looked at this? Thanks

I was wondering if anyone else had read the Frozen Desserts book by Francisco Migoya? I was reading the formula for calculating the amount of powder milk solids in the base. But I had a hard time comprehending the reason behind the lower part of the formula....see pic attached. I understand the upper part where the recommended amount of solids is subtracted with the amount of calculated solids in the serum. But then this is furthermore divided by the percentage of solids in skim milk powder minus the percentage amount of solids in liquid skim milk. ...there it gets a bit confusing. I'm guessing it's assuming that the amount of solids calculated in the upper part of the formula is not purely milk solids (without fat) so it's to get the right ratio but why subtract the percentage amount of solids in liquid skim milk in the Bottom half? Anyone else looked at this? Thanks