Milk, 3.25%
See how Milk, 3.25% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Created by another user
You can duplicate this ingredient to make edits and use in your own recipes.
Composition
Milk, 3.25% is made up of 88.6% water, 3.3% fat, 4.6% sugars, and 0% alcohol.
Water | 88.6% |
Fat | 3.25% |
Sugars | 4.6% |
Lactose | 4.6% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
11.4%
MSNF
8.2%
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)
4.6%
Similar to 4.6 g of sucrose dissolved in 100g of water
Sweetness
Milk, 3.25% is 0.7% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.7%
Nutrition
Milk, 3.25% has 60 kcal per 100g.
| Calories | 60 kcal |
| Total fat | 3.3 g |
| Saturated fat | 2.1 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 4.6 g |
| Fiber | 0 g |
| Protein | 3.3 g |