Dairy & Eggs
Milk Protein Concentrate 85 vs Non-Fat Dry Milk in gelato
| Parameter | Milk Protein Concentrate 85 | Non-Fat Dry Milk | Δ |
|---|---|---|---|
| Total Solids | 95% | 97% | +2 |
| Sugars | 4.5% | 0% | -4.5 |
| Fat | 1.5% | 1% | -0.5 |
| MSNF | 89% | 96% | +7 |
| Protein | 81% | 36% | -45 |
| POD (sweetening) | 0.72 | 8 | +7.3 |
| PAC (anti-freezing) | 4.5 | 52 | +47.5 |
Per 100 g of product. Δ = Non-Fat Dry Milk minus Milk Protein Concentrate 85. Verified against independent food-science sources on each ingredient page.
The difference that matters
Non-Fat Dry Milk has the higher anti-freezing power (PAC 52 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.
See the swap in a real recipe
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