Cheese Composition Standards Verification
Appendix IV – Conversion Factors

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Appendix IV – Conversion FactorsFootnote 1

The formula for calculating density to be used in converting a weight of milk or cream to volume is as follows:

  • Density = 1 divided by (Skim content / Skim Density) + (BF (butterfat) test / BF Density)

In order to use the formula properly the following conventions must be followed:

  • Skim content = (1 – Butterfat test). For example the Skim content of 35% cream is 1 - .35 = .65
  • Skim Density = 1.0355 kg/L Footnote 2
  • Butterfat Density = 0.95260 kg/L

Example:

  • The density of 35% cream is:
    • 1 / ((.65 / 1.0355 kg/L Footnote 2) + (0.35 / .9526 kg/L))
    • = 1 / (.627716 L/kg + .36742 L/kg)
    • = 1 / .99514 L/kg
    • = 1.00488 kg/L

In order to determine the volume of cream in at this butterfat content it is necessary to divide the weight of the cream by the density.

Example:

  • 15,333 kg of cream at 35%
  • = 15,333 kg / 1.00488 kg/L x 0.01 hl/L
  • = 152.38 hl

Pounds (lbs) To Kilograms (kg)

  • lb = 0.454 kg
  • kg = 2.2 lbs
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