Dairy & Eggs
Milk Protein Concentrate 85 vs Skim Milk Powder in gelato
| Parameter | Milk Protein Concentrate 85 | Skim Milk Powder | Δ |
|---|---|---|---|
| Total Solids | 95% | 96% | +1 |
| Sugars | 4.5% | 52% | +47.5 |
| Fat | 1.5% | 1% | -0.5 |
| MSNF | 89% | 43% | -46 |
| Protein | 81% | 35% | -46 |
| POD (sweetening) | 0.72 | 16 | +15.3 |
| PAC (anti-freezing) | 4.5 | 100 | +95.5 |
Per 100 g of product. Δ = Skim Milk Powder minus Milk Protein Concentrate 85. 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 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. Skim Milk Powder sweetens more per gram (POD 16 vs 1), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
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