This section contains a range of calculators and models. These include calculators for determining the theoretical yields of Cheddar cheese (Van Slyke) with and without cheese moisture, the yield of Cottage cheese, the volumes of skim and whole milk required to standardise milk to a required fat content, the predicted grade value of Cheddar cheese, casein retention, fat retention, casein to fat ratio, protein to fat ratio, the quantities of ingredients required for a balanced ice cream mix, the ideal MSNF value for ice cream, MSNF in unwashed butter, MSNF in cream and the energy value of foods are included. Software for calculating the F value of thermal processes has also  been provided. This software can be used to teach the principles of thermal processing or to check the adequacy of, for example, a canning process. It is easy to use and applicable to a broad range of thermal processes.

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