Dairy & Eggs
Semi-Skimmed Yogurt vs Whole Milk in gelato
| Parameter | Semi-Skimmed Yogurt | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 15% | 12.5% | -2.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 1.7% | 3.5% | +1.8 |
| MSNF | 13.3% | 9% | -4.3 |
| Protein | 4.9% | 3.3% | -1.6 |
| POD (sweetening) | 0.7 | 0.78 | +0.1 |
| PAC (anti-freezing) | 4.6 | 4.9 | +0.3 |
Per 100 g of product. Δ = Whole Milk minus Semi-Skimmed Yogurt. Verified against independent food-science sources on each ingredient page.
The difference that matters
Semi-Skimmed 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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