Buffalo milk (full fat)
See how Buffalo milk (full fat) affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Buffalo milk (full fat) is made up of 80.7% water, 6.6% fat, 5.3% sugars, and 0% alcohol.
Water | 80.68% |
Fat | 6.58% |
Sugars | 5.34% |
Lactose | 4.12% |
Added sugars | 1.22% |
Alcohol | 0% |
Total solids
19.3%
MSNF
11.5%
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)
6.8%
Similar to 6.8 g of sucrose dissolved in 100g of water
Sweetness
Buffalo milk (full fat) is 1.89% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.89%
Nutrition
Buffalo milk (full fat) has 107 kcal per 100g.
| Calories | 107 kcal |
| Total fat | 6.6 g |
| Saturated fat | 4.6 g |
| Trans fat | 0 g |
| Carbohydrates | 8.4 g |
| Sugars | 5.3 g |
| Fiber | 0 g |
| Protein | 3.7 g |