Dairy & Eggs
Cow Ricotta vs Whole Milk in gelato
| Parameter | Cow Ricotta | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 25% | 12.5% | -12.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 11% | 3.5% | -7.5 |
| MSNF | 14% | 9% | -5 |
| Protein | 8% | 3.3% | -4.7 |
| POD (sweetening) | 0.7 | 0.78 | +0.1 |
| PAC (anti-freezing) | 4.5 | 4.9 | +0.4 |
Per 100 g of product. Δ = Whole Milk minus Cow Ricotta. Verified against independent food-science sources on each ingredient page.
The difference that matters
Cow Ricotta carries more fat (11% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Cow Ricotta is denser in total solids (25% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer