Dairy & Eggs
Buffalo Milk vs Whole Milk in gelato
| Parameter | Buffalo Milk | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 17.3% | 12.5% | -4.8 |
| Sugars | 5.2% | 0% | -5.2 |
| Fat | 7% | 3.5% | -3.5 |
| MSNF | 5.1% | 9% | +3.9 |
| Protein | 4.3% | 3.3% | -1 |
| POD (sweetening) | 0.8 | 0.78 | 0 |
| PAC (anti-freezing) | 5.2 | 4.9 | -0.3 |
Per 100 g of product. Δ = Whole Milk minus Buffalo Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Buffalo Milk and Whole Milk sit close on the core balancing numbers, so the choice comes down to flavor, cost and availability rather than a big shift in PAC, POD or solids.
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