Dairy & Eggs
Natural Yogurt vs Whole Milk in gelato
| Parameter | Natural Yogurt | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 12.1% | 12.5% | +0.4 |
| Sugars | 4.7% | 0% | -4.7 |
| Fat | 3.3% | 3.5% | +0.2 |
| MSNF | 4.1% | 9% | +4.9 |
| Protein | 3.5% | 3.3% | -0.2 |
| POD (sweetening) | 0.75 | 0.78 | 0 |
| PAC (anti-freezing) | 4.7 | 4.9 | +0.2 |
Per 100 g of product. Δ = Whole Milk minus Natural Yogurt. Verified against independent food-science sources on each ingredient page.
The difference that matters
Natural Yogurt 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.
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