Dairy & Eggs
Whole Milk vs Whole Milk Powder (Premium) in gelato
| Parameter | Whole Milk | Whole Milk Powder (Premium) | Δ |
|---|---|---|---|
| Total Solids | 12.5% | 98% | +85.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 3.5% | 27% | +23.5 |
| MSNF | 9% | 71% | +62 |
| Protein | 3.3% | 26% | +22.7 |
| POD (sweetening) | 0.78 | 6.1 | +5.3 |
| PAC (anti-freezing) | 4.9 | 38 | +33.1 |
Per 100 g of product. Δ = Whole Milk Powder (Premium) minus Whole Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Whole Milk Powder (Premium) 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 (Premium) carries more fat (27% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Whole Milk Powder (Premium) 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
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer