Dairy & Eggs
Whole Milk vs Whole Milk Yogurt in gelato
| Parameter | Whole Milk | Whole Milk Yogurt | Δ |
|---|---|---|---|
| Total Solids | 12.5% | 12.1% | -0.4 |
| Sugars | 0% | 0% | 0 |
| Fat | 3.5% | 3.25% | -0.2 |
| MSNF | 9% | 8.85% | -0.2 |
| Protein | 3.3% | 3.47% | +0.2 |
| POD (sweetening) | 0.78 | 0.75 | 0 |
| PAC (anti-freezing) | 4.9 | 4.66 | -0.2 |
Per 100 g of product. Δ = Whole Milk Yogurt minus Whole Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Whole Milk and Whole Milk Yogurt 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.
See the swap in a real recipe
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