Dr. Douglas Goff

World-renowned ice cream expert and professor emeritus Dr. Douglas Goff spoke to the Huffington Post about the difference between ice cream and gelato.

“The first thing to know is ice cream has a legal definition in the code of federal regulations in the U.S.,” Goff said, adding the legal definition specifies a minimum content of milk fat and milk solids.

Dr. Goff, a former faculty member in the Department of Food Science at the Ontario Agricultural College, is an expert in dairy chemistry and processing, including ice cream and frozen dairy and non-dairy desserts.

He taught the University of Guelph ice cream course, starting in 1987, as well as ice cream technology courses at University College Cork in Ireland and for the Dairy Industry Association of Australia in Melbourne.