Condensed Milk (Dense) vs Skim Milk Powder in gelato

Per 100 g of product. Δ = Skim Milk Powder minus Condensed Milk (Dense). Verified against independent food-science sources on each ingredient page.

The difference that matters

Skim Milk Powder has the higher anti-freezing power (PAC 100 vs 56), 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 16), so you can dose less of it for the same perceived sweetness. Condensed Milk (Dense) carries more fat (8% vs 1%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Skim Milk Powder is denser in total solids (96% vs 74%), so it thickens body faster and needs less to hit the same dry-matter target.