Dairy & Eggs
Kefir vs Whole Milk in gelato
| Parameter | Kefir | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 12% | 12.5% | +0.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 3.3% | 3.5% | +0.2 |
| MSNF | 8.7% | 9% | +0.3 |
| Protein | 3.4% | 3.3% | -0.1 |
| POD (sweetening) | 0.7 | 0.78 | +0.1 |
| PAC (anti-freezing) | 4.6 | 4.9 | +0.3 |
Per 100 g of product. Δ = Whole Milk minus Kefir. Verified against independent food-science sources on each ingredient page.
The difference that matters
Kefir and Whole Milk sit close on the core balancing numbers, so the choice comes down to flavor, cost and availability rather than a big shift in PAC, POD or solids.
See the swap in a real recipe
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