Milk
Reconstituted Milk Calculator — SMP, Water & Cream Blending
Calculate exact quantities of skim milk powder, water, and cream to make reconstituted or recombined milk to any target fat and SNF. Free online dairy calculator.
Formula
(targetVolume * 1.030 * targetSNF) / smpSNF
targetVolume
Target Volume (L)
targetFat
Target Fat % (%)
targetSNF
Target SNF % (%)
smpSNF
SNF Content of SMP (%)
Worked Example
1
Given:
smpSNF = 96
targetFat = 3
targetSNF = 8.5
targetVolume = 1000
2
Apply the formula:
(targetVolume * 1.030 * targetSNF) / smpSNF
3
Result:91.2 kg91.2 kg91.2 L
What is Reconstituted / Recombined Milk?
Reconstituted milk is made by dissolving skim milk powder (SMP) in water, then optionally adding cream or anhydrous milk fat (AMF) to reach the target fat level.
Recombined milk typically uses AMF (anhydrous milk fat) + SMP + water.
This process is widely used in:
- Regions with limited fresh milk supply
- Seasonal demand management
- Export-oriented dairy plants
- UHT milk manufacturing using imported SMP
How to Use This Calculator
- Enter the target volume of reconstituted milk required (litres)
- Enter the target fat % and target SNF %
- Enter the SMP composition (protein, SNF content of your powder)
- The calculator provides the exact SMP, AMF/cream, and water quantities
Formula
SMP Required
SMP (kg) = Target SNF (kg) / SNF in SMP (%)
Where:
- Target SNF (kg) = Volume (L) × Milk Density (kg/L) × Target SNF% / 100
- SNF in SMP ≈ 96–97% (depending on grade)
Water Required
Water (kg) = Total Milk (kg) − SMP (kg) − AMF (kg)
AMF / Cream Required
AMF (kg) = Total milk (kg) × Target Fat% / 100
Standard Reconstitution Ratios
| Product | SMP | AMF | Water |
|---|---|---|---|
| Toned milk (3% fat, 8.5% SNF) | 8.7 kg | 3.0 kg | ~88.3 L |
| Standardized milk (4.5% fat) | 8.7 kg | 4.5 kg | ~86.8 L |
| Full cream (6.0% fat) | 8.7 kg | 6.0 kg | ~85.3 L |
Per 100 litres of reconstituted milk
Quality Considerations
- Dissolve temperature: 40–50°C for SMP; too hot damages proteins
- Mixing time: Minimum 20 minutes with agitation for complete hydration
- Hydration time: Rest for 30–60 minutes before pasteurization
- Homogenization: Essential after recombining to prevent fat separation
- Pasteurization: Must be done immediately after reconstitution
Legal Requirements (India)
- Reconstituted milk sold in India must be labelled as reconstituted milk
- Cannot be sold as “fresh milk” per FSSAI regulations
- Fat and SNF must meet the same standards as fresh milk of that grade