Dairy & Eggs
Skim Milk Powder vs Whole Milk Powder (Premium) in gelato
| Parameter | Skim Milk Powder | Whole Milk Powder (Premium) | Δ |
|---|---|---|---|
| Total Solids | 96% | 98% | +2 |
| Sugars | 52% | 0% | -52 |
| Fat | 1% | 27% | +26 |
| MSNF | 43% | 71% | +28 |
| Protein | 35% | 26% | -9 |
| POD (sweetening) | 16 | 6.1 | -9.9 |
| PAC (anti-freezing) | 100 | 38 | -62 |
Per 100 g of product. Δ = Whole Milk Powder (Premium) minus Skim Milk Powder. Verified against independent food-science sources on each ingredient page.
The difference that matters
Skim Milk Powder has the higher anti-freezing power (PAC 100 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. Skim Milk Powder sweetens more per gram (POD 16 vs 6), so you can dose less of it for the same perceived sweetness. Whole Milk Powder (Premium) 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
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer