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Simplification of Method for Calculating the Weight per Gallon of Fluid Dairy Products

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Hilker and Caldwell (3) made a significant contribution to dairy manufacturing with their method for calculating the weight per gallon of fluid dairy products. Their literature review and statement of the problem were so complete that none will be attempted here. They measured the weight of 1 gal of milk fat accurate to 1 g at temperatures from 32 to 165 F.

Most important was their observation that "although sugar and milk solids-not-fat are of slightly different specific gravities, products containing the same quantity of solids-not-fat had essentially the same weight per gallon." For example, a solution containing 30% condensed skimmilk weighed the same as a 30% sucrose solution.

In applying this critical observation they reasoned "the sum of the values obtained by multiplying the density of the ingredient by the percentage of ingredient should equal the density of the blend." But, on application of this theory, they found "the specific gravity of a blend of 50 parts of sugar and 50 parts of water is not equal to the average of 1.28 for that for sugar and water but rather 1.2295."