Dairy & Eggs
Sheep Ricotta vs Whole Milk in gelato
| Parameter | Sheep Ricotta | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 25.9% | 12.5% | -13.4 |
| Sugars | 0% | 0% | 0 |
| Fat | 11.5% | 3.5% | -8 |
| MSNF | 14.4% | 9% | -5.4 |
| Protein | 9.5% | 3.3% | -6.2 |
| POD (sweetening) | 0.67 | 0.78 | +0.1 |
| PAC (anti-freezing) | 4.2 | 4.9 | +0.7 |
Per 100 g of product. Δ = Whole Milk minus Sheep Ricotta. Verified against independent food-science sources on each ingredient page.
The difference that matters
Sheep Ricotta carries more fat (12% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Sheep Ricotta is denser in total solids (26% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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