Dairy & Eggs
UHT Cream 25% vs Whole Milk in gelato
| Parameter | UHT Cream 25% | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 31% | 12.5% | -18.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 25% | 3.5% | -21.5 |
| MSNF | 6% | 9% | +3 |
| Protein | 2.5% | 3.3% | +0.8 |
| POD (sweetening) | 0.54 | 0.78 | +0.2 |
| PAC (anti-freezing) | 3.4 | 4.9 | +1.5 |
Per 100 g of product. Δ = Whole Milk minus UHT Cream 25%. Verified against independent food-science sources on each ingredient page.
The difference that matters
UHT Cream 25% carries more fat (25% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. UHT Cream 25% is denser in total solids (31% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
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