Dairy & Eggs
Non-Fat Dry Milk vs Whole Milk Powder in gelato
| Parameter | Non-Fat Dry Milk | Whole Milk Powder | Δ |
|---|---|---|---|
| Total Solids | 97% | 97.5% | +0.5 |
| Sugars | 0% | 38.4% | +38.4 |
| Fat | 1% | 26.7% | +25.7 |
| MSNF | 96% | 32.4% | -63.6 |
| Protein | 36% | 26.3% | -9.7 |
| POD (sweetening) | 8 | 6 | -2 |
| PAC (anti-freezing) | 52 | 38 | -14 |
Per 100 g of product. Δ = Whole Milk Powder 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 38), 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. Whole Milk Powder carries more fat (27% vs 1%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
See the swap in a real recipe
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