Dairy & Eggs
Condensed Milk (Dense) vs Milk Protein Concentrate 85 in gelato
| Parameter | Condensed Milk (Dense) | Milk Protein Concentrate 85 | Δ |
|---|---|---|---|
| Total Solids | 74% | 95% | +21 |
| Sugars | 45% | 4.5% | -40.5 |
| Fat | 8% | 1.5% | -6.5 |
| MSNF | 21% | 89% | +68 |
| Protein | 7.9% | 81% | +73.1 |
| POD (sweetening) | 47 | 0.72 | -46.3 |
| PAC (anti-freezing) | 56 | 4.5 | -51.5 |
Per 100 g of product. Δ = Milk Protein Concentrate 85 minus Condensed Milk (Dense). Verified against independent food-science sources on each ingredient page.
The difference that matters
Condensed Milk (Dense) has the higher anti-freezing power (PAC 56 vs 4), so swapping toward it makes the mix softer and lowers the serving temperature; trim other high-PAC sugars if you want the same scoop hardness. Condensed Milk (Dense) sweetens more per gram (POD 47 vs 1), so you can dose less of it for the same perceived sweetness. Condensed Milk (Dense) carries more fat (8% vs 2%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Milk Protein Concentrate 85 is denser in total solids (95% vs 74%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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