Buffalo milk (standardized)
See how Buffalo milk (standardized) affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Buffalo milk (standardized) is made up of 85.8% water, 4.5% fat, 5.1% sugars, and 0% alcohol.
Water | 85.84% |
Fat | 4.5% |
Sugars | 5.1% |
Lactose | 5.1% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
14.2%
MSNF
9.7%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
6.2%
Similar to 6.2 g of sucrose dissolved in 100g of water
Sweetness
Buffalo milk (standardized) is 0.82% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.82%
Nutrition
Buffalo milk (standardized) has 76 kcal per 100g.
| Calories | 76 kcal |
| Total fat | 4.5 g |
| Saturated fat | 3 g |
| Trans fat | 0 g |
| Carbohydrates | 5.1 g |
| Sugars | 5.1 g |
| Fiber | 0 g |
| Protein | 3.8 g |