Dairy & Eggs
Whole Milk vs Whole Milk Powder in gelato
| Parameter | Whole Milk | Whole Milk Powder | Δ |
|---|---|---|---|
| Total Solids | 12.5% | 97.5% | +85 |
| Sugars | 0% | 38.4% | +38.4 |
| Fat | 3.5% | 26.7% | +23.2 |
| MSNF | 9% | 32.4% | +23.4 |
| Protein | 3.3% | 26.3% | +23 |
| POD (sweetening) | 0.78 | 6 | +5.2 |
| PAC (anti-freezing) | 4.9 | 38 | +33.1 |
Per 100 g of product. Δ = Whole Milk Powder minus Whole Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Whole Milk Powder has the higher anti-freezing power (PAC 38 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. Whole Milk Powder carries more fat (27% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Whole Milk Powder is denser in total solids (98% 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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