Dairy & Eggs
Condensed Milk vs Non-Fat Dry Milk in gelato
| Parameter | Condensed Milk | Non-Fat Dry Milk | Δ |
|---|---|---|---|
| Total Solids | 73% | 97% | +24 |
| Sugars | 44% | 0% | -44 |
| Fat | 8.7% | 1% | -7.7 |
| MSNF | 20% | 96% | +76 |
| Protein | 7.9% | 36% | +28.1 |
| POD (sweetening) | 46 | 8 | -38 |
| PAC (anti-freezing) | 54 | 52 | -2 |
Per 100 g of product. Δ = Non-Fat Dry Milk minus Condensed Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Condensed Milk sweetens more per gram (POD 46 vs 8), so you can dose less of it for the same perceived sweetness. Condensed Milk carries more fat (9% vs 1%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Non-Fat Dry Milk is denser in total solids (97% vs 73%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer