Dairy & Eggs
Skim Condensed Milk vs Whole Milk in gelato
| Parameter | Skim Condensed Milk | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 70% | 12.5% | -57.5 |
| Sugars | 48% | 0% | -48 |
| Fat | 0% | 3.5% | +3.5 |
| MSNF | 22% | 9% | -13 |
| Protein | 8.7% | 3.3% | -5.4 |
| POD (sweetening) | 49.8 | 0.78 | -49 |
| PAC (anti-freezing) | 59.5 | 4.9 | -54.6 |
Per 100 g of product. Δ = Whole Milk minus Skim Condensed Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Skim Condensed Milk has the higher anti-freezing power (PAC 60 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. Skim Condensed Milk sweetens more per gram (POD 50 vs 1), so you can dose less of it for the same perceived sweetness. Skim Condensed Milk is denser in total solids (70% 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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