Dairy & Eggs
Mascarpone (Fresh) vs Whole Milk in gelato
| Parameter | Mascarpone (Fresh) | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 52% | 12.5% | -39.5 |
| Sugars | 3.5% | 0% | -3.5 |
| Fat | 44% | 3.5% | -40.5 |
| MSNF | 4.5% | 9% | +4.5 |
| Protein | 4% | 3.3% | -0.7 |
| POD (sweetening) | 0.6 | 0.78 | +0.2 |
| PAC (anti-freezing) | 3.5 | 4.9 | +1.4 |
Per 100 g of product. Δ = Whole Milk minus Mascarpone (Fresh). Verified against independent food-science sources on each ingredient page.
The difference that matters
Mascarpone (Fresh) carries more fat (44% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Mascarpone (Fresh) is denser in total solids (52% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
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