Dairy & Eggs
Milk Protein Concentrate 85 vs Whole Milk in gelato
| Parameter | Milk Protein Concentrate 85 | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 95% | 12.5% | -82.5 |
| Sugars | 4.5% | 0% | -4.5 |
| Fat | 1.5% | 3.5% | +2 |
| MSNF | 89% | 9% | -80 |
| Protein | 81% | 3.3% | -77.7 |
| POD (sweetening) | 0.72 | 0.78 | +0.1 |
| PAC (anti-freezing) | 4.5 | 4.9 | +0.4 |
Per 100 g of product. Δ = Whole Milk minus Milk Protein Concentrate 85. Verified against independent food-science sources on each ingredient page.
The difference that matters
Milk Protein Concentrate 85 is denser in total solids (95% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
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