Dairy & Eggs
Fresh Cream 35% vs Whole Milk in gelato
| Parameter | Fresh Cream 35% | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 41% | 12.5% | -28.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 35% | 3.5% | -31.5 |
| MSNF | 6% | 9% | +3 |
| Protein | 2.4% | 3.3% | +0.9 |
| POD (sweetening) | 0.52 | 0.78 | +0.3 |
| PAC (anti-freezing) | 3.2 | 4.9 | +1.7 |
Per 100 g of product. Δ = Whole Milk minus Fresh Cream 35%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Fresh Cream 35% carries more fat (35% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Fresh Cream 35% is denser in total solids (41% 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