For many years, we (Bruce Tharp, Steve Young, and Bill Sipple) have contemplated, created, and applied a number of mix analytics.

As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal and resistance to heat shock. The actual percentage of milkfat depends on a number of factors, including regulatory considerations, nutrition fact objectives and sensory appea. Learn more from ice cream gurus, Steven Young and Bill Sipple.

Thanks to emerging studies, an ingredient like milkfat that was once taken out of food formulations due to health misconceptions is now getting appreciation.