Dairy & Eggs
Non-Fat Dry Milk vs Skim Milk Powder in gelato
| Parameter | Non-Fat Dry Milk | Skim Milk Powder | Δ |
|---|---|---|---|
| Total Solids | 97% | 96% | -1 |
| Sugars | 0% | 52% | +52 |
| Fat | 1% | 1% | 0 |
| MSNF | 96% | 43% | -53 |
| Protein | 36% | 35% | -1 |
| POD (sweetening) | 8 | 16 | +8 |
| PAC (anti-freezing) | 52 | 100 | +48 |
Per 100 g of product. Δ = Skim Milk Powder minus Non-Fat Dry Milk. 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 52), 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 8), so you can dose less of it for the same perceived sweetness.
See the swap in a real recipe
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