Dairy & Eggs
Non-Fat Yogurt vs Whole Milk in gelato
| Parameter | Non-Fat Yogurt | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 14.4% | 12.5% | -1.9 |
| Sugars | 0% | 0% | 0 |
| Fat | 0.2% | 3.5% | +3.3 |
| MSNF | 14.2% | 9% | -5.2 |
| Protein | 5.7% | 3.3% | -2.4 |
| POD (sweetening) | 1.2 | 0.78 | -0.4 |
| PAC (anti-freezing) | 7.7 | 4.9 | -2.8 |
Per 100 g of product. Δ = Whole Milk minus Non-Fat Yogurt. Verified against independent food-science sources on each ingredient page.
The difference that matters
Non-Fat 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.
See the swap in a real recipe
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