Dairy-Base
Milk Base (17% UHT Cream) in gelato
Milk Base (17% UHT Cream) is a ready white gelato base that combines UHT cream, milk, an 80/20 sucrose/dextrose sugar blend and milk-solids-non-fat. It supplies the fat, sugar, MSNF and freezing-point control of a finished white mix, ready to be flavored with pastes or fruit.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 37.77% |
| Water | 62.23% |
| Sugars | 16.65% |
| Fat | 5.79% |
| MSNF | 10.93% |
| Protein | 3.9% |
| POD (sweetening power) | 18.37 |
| PAC (anti-freezing power) | 25.68 |
Typical use: Used as the bulk of the mix, typically 85-100% of the recipe, with the remainder made up by flavoring pastes, purees or fruit.
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Open the balancerHow to use it in gelato
Use this as the complete white foundation of a gelato mix: it already carries balanced fat (5.79%), MSNF (10.93%) and sugar (16.65%), giving a total-solids of 37.77% suited to a smooth, dense scoop. Its PAC of 25.68 (driven by the 20% dextrose plus milk lactose) keeps the mix scoopable at display temperature, while a POD of 18.37 delivers moderate, balanced sweetness. The MSNF adds protein (~3.9%) and lactose that bind water, improve body and reduce iciness. Fold flavor pastes, purees or fruit into it; adjust added dextrose/inulin only if you need more anti-freezing power (higher PAC) or lower sweetness.
Origin & background
White 'base bianca' mixes are the backbone of Italian artisan gelato, engineered around dairy targets set by ice-cream science. The University of Guelph ice cream text defines a well-balanced frozen dairy dessert as roughly 12% fat, 11% MSNF, 15% sugar and 38.3% total solids, the template this milk base approximates while lowering fat to a lighter ~5.8%. UHT cream became the standard cream for such shelf-stable bases because ultra-high-temperature treatment gives long ambient storage without changing fat or protein content.