Dairy & Eggs
Milk Base vs Whole Milk in gelato
| Parameter | Milk Base | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 39.53% | 12.5% | -27 |
| Sugars | 17.32% | 0% | -17.3 |
| Fat | 7.71% | 3.5% | -4.2 |
| MSNF | 10.84% | 9% | -1.8 |
| Protein | 4% | 3.3% | -0.7 |
| POD (sweetening) | 19.73 | 0.78 | -18.9 |
| PAC (anti-freezing) | 27.57 | 4.9 | -22.7 |
Per 100 g of product. Δ = Whole Milk minus Milk Base. Verified against independent food-science sources on each ingredient page.
The difference that matters
Milk Base has the higher anti-freezing power (PAC 28 vs 5), 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. Milk Base sweetens more per gram (POD 20 vs 1), so you can dose less of it for the same perceived sweetness. Milk Base is denser in total solids (40% vs 12%), 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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