Dairy & Eggs
Fresh Cream 38% vs Whole Milk in gelato
| Parameter | Fresh Cream 38% | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 44% | 12.5% | -31.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 38% | 3.5% | -34.5 |
| MSNF | 6% | 9% | +3 |
| Protein | 2.4% | 3.3% | +0.9 |
| POD (sweetening) | 0.5 | 0.78 | +0.3 |
| PAC (anti-freezing) | 3 | 4.9 | +1.9 |
Per 100 g of product. Δ = Whole Milk minus Fresh Cream 38%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Fresh Cream 38% carries more fat (38% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Fresh Cream 38% is denser in total solids (44% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
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