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Dairy & Eggs

UHT Cream 25% in gelato

UHT cream standardized to 25% milk fat is a shelf-stable dairy cream used in gelato as a concentrated source of butterfat. It contributes richness and creamy body while adding minimal milk solids-not-fat.

Balancing parameters

Per 100 g of product, verified against independent food-science sources (listed below).

ParameterValue
Total Solids31%
Water69%
Sugars0%
Fat25%
MSNF6%
Protein2.5%
POD (sweetening power)0.54
PAC (anti-freezing power)3.4

Typical use: 5-25% of the mix, commonly 10-20% in dairy gelato depending on the target fat level.

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How to use it in gelato

Cream is used primarily to raise the fat content of a gelato mix without adding water-diluting bulk. At 25% fat it delivers butterfat that coats the palate, slows melt and softens ice-crystal perception, improving smoothness and body. Its impact on PAC and POD is small: the only freezing-point-active component is lactose (~3.4 g/100 g), giving a POD near 0.5 and a PAC near 3, so cream barely shifts serving hardness. Use it when a recipe needs more fat than milk alone can supply; balance the added MSNF against milk powder to avoid exceeding total-solids and lactose limits.

Origin & background

Cream separation dates to antiquity, but ultra-high-temperature (UHT) processing was commercialized in the 1960s, heating cream to roughly 135-150 C for a few seconds to achieve commercial sterility and long ambient shelf life. Standardized fat grades such as 25% emerged from industrial dairy standardization, where whole milk is centrifugally separated and the cream fraction is adjusted to a target fat content.

Frequently asked questions

Sources

More dairy & eggs ingredients

Substitutes for UHT Cream 25% →
Buffalo MilkCondensed MilkCondensed Milk (Dense)Cow RicottaCream CheeseCream Cheese (Fresh)