Keep fat and total solids distinct
Record mass, fat and total solids of each incoming milk stream with the method and sample temperature. A fat target does not specify protein, suspended solids or added ingredients. Use a separate recipe sheet for milk, cream and formulated beverage.
Use the balance for the additions you actually make
For water-only dilution with no loss, product mass equals feed mass multiplied by feed-fat fraction divided by target-fat fraction. This calculation applies only to a lower fat target and is not an extraction-yield model. Richer products require a suitable feed or another defined process; water cannot raise fat.
Check the blended sample before the next stage
Record ingredient masses, mixing sequence, batch mass and the location of the release sample. Confirm measured composition after blending before comparing homogenization or thermal trials. Rework, samples and transfer losses belong in the batch record.
