Dairy & Eggs
Non-Fat Dry Milk vs Whole Milk in gelato
| Parameter | Non-Fat Dry Milk | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 97% | 12.5% | -84.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 1% | 3.5% | +2.5 |
| MSNF | 96% | 9% | -87 |
| Protein | 36% | 3.3% | -32.7 |
| POD (sweetening) | 8 | 0.78 | -7.2 |
| PAC (anti-freezing) | 52 | 4.9 | -47.1 |
Per 100 g of product. Δ = Whole Milk minus Non-Fat Dry Milk. 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 5), 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. Non-Fat Dry Milk is denser in total solids (97% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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