Dairy Ingredients · Specify / Buy

Dairy protein standardisation and blend calculator

This tool is arithmetic and nothing else. It holds no ingredient database, no default protein value and no default moisture value — every number comes from the specification you have verified for the exact lot you hold. It will not tell you what protein target is correct, whether a composition is legal, or whether a blend will behave. It only shows what the mass balance says, with every equation visible.

Choose the calculation

Every value you enter must come from your own verified specification or certificate of analysis. Nothing is preloaded, because a catalogue identity does not have a single fixed composition.

Calculation

Two-ingredient protein target

Given two ingredients with known declared protein, find the masses that produce a target protein level in a batch of known size.

Basis of every protein figure you are about to enter

This tool does not convert for you here. Declare the basis and keep all inputs on it.

Mixing an as-is figure with a dry-matter figure is the most common error in dairy blend arithmetic, and it cannot be detected from the numbers alone.

Total batch massAny consistent mass unit; the answer comes back in the same unit.massTarget protein in the batchExpressed on the as-is (as received) basis you selected above.%Ingredient A name (optional)Ingredient A declared proteinFrom your own specification or certificate of analysis.%Ingredient B name (optional)Ingredient B declared proteinFrom your own specification or certificate of analysis.%

What this arithmetic is and is not

• It is a mass balance on the numbers you supplied. If your inputs are on different bases, the result is wrong and the tool cannot detect that.
• It does not verify that your declared protein figures are accurate, current, or drawn from the lot you will actually receive.
• It says nothing about solubility, heat behaviour, sedimentation, viscosity, flavour, shelf life or nutritional labelling.
• It is not a compliance calculation. Compositional standards and labelling rules in your market are your own responsibility to verify.

Use this when

You need the blend split between two ingredients that reaches a protein target you have already decided.
You have an existing base and need the addition quantity that moves it to your target.
You need protein contribution per ingredient for a costing or specification enquiry.
You are comparing figures quoted on an as-is basis against figures quoted on a dry-matter basis and need the conversion made explicit.

How this works

1. Choose the calculation mode: two-ingredient blend, or addition to an existing base.
2. Choose the basis you are working on — as-is or dry matter — and stay on it. The tool will not mix bases silently.
3. Enter your own verified protein values, and moisture only when the basis conversion needs it.
4. Read the result with the equations shown, the per-ingredient protein contribution and the mass-balance check.
5. Verify the outcome against your own specifications and trial it before it reaches production.

What this page does not determine

It does not decide your protein target, your composition or your formulation. You supply the target.
It does not know any ingredient's protein or moisture content. There is no default, no preloaded specification and no value inferred from a product name.
It makes no statement about legal milk composition, standards of identity, nutritional adequacy or regulatory compliance.
It does not predict heat stability. It publishes no heat-stability time, no UHT, retort or sterilisation outcome, no guarantee that gelation will not occur, and no statement about the safety or stability of a finished product.
It does not predict viscosity, sensory quality, stability or shelf life, and it produces no best blend and no recommended formulation.
Equal calculated protein does not prove equivalent protein functionality, amino-acid profile, mineral contribution, lactose contribution, fat content, flavour, heat behaviour, process performance or regulatory suitability. Mass balance is not formulation equivalence.
Confirm any change on a controlled bench or pilot trial against your own control batch, and against your own verified specifications, before it reaches a production run.

Relevant Allzone ingredients to investigate

These are catalogue identities relevant to the decisions on this page. A listing here is not a recommendation to use the ingredient in any formulation, and it is not a suitability, performance, labelling or compliance claim.

Ask for a quotation or a specification

Where this comes from, and what it cannot tell you

Mass-balance arithmetic
Supports: Protein mass equals ingredient mass multiplied by protein fraction, and the total target protein mass equals the sum of contributing protein masses.
Limitation: Arithmetic is exact only for the inputs supplied. It says nothing about behaviour, quality or compliance.
General · Mathematical identity
Dairy compositional analysis convention on as-is and dry-matter reporting
Supports: That compositional values are reported on either an as-is or a dry-matter basis, and that the two are not interchangeable without a verified moisture value.
Limitation: It supports the conversion rule only. The moisture value must come from your own verified specification.
General · Established reporting convention
Supplier certificates of analysis and specifications
Supports: The only legitimate origin of the protein and moisture values entered into this tool.
Limitation: Lot- and revision-specific. Values change between lots and between grades.
Supplier-specific · Verify against the document supplied with your batch