Dairy & Eggs
Non-Fat Dry Milk in gelato
Non-fat dry milk (NFDM), also called skim milk powder, is spray-dried skimmed milk with roughly 97% solids: about 36% protein, 52% lactose and 8% minerals. In gelato it is the primary source of milk solids-not-fat (MSNF), building body, binding free water and improving texture.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 97% |
| Water | 3% |
| Sugars | 0% |
| Fat | 1% |
| MSNF | 96% |
| Protein | 36% |
| POD (sweetening power) | 8 |
| PAC (anti-freezing power) | 52 |
Typical use: About 2-8% of the total mix (dosed to bring total MSNF to ~9-11%).
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Open the balancerHow to use it in gelato
NFDM is the standard way to raise MSNF without adding fat or water. Its lactose contributes modest anti-freezing power (PAC per gram equal to sucrose) and slight sweetness (POD about 16% of sucrose), so heavy use lowers the freezing point and firms nothing while adding solids. The protein and minerals bind free water, stabilise the emulsion and give a denser, chewier, smoother body with reduced ice-crystal growth. Keep total MSNF roughly 9-11% of the mix: excess lactose can exceed its saturation point and crystallise, causing a sandy or gritty defect during storage.
Origin & background
NFDM emerged industrially in the early 20th century as spray-drying replaced roller-drying, letting skim milk be preserved as a shelf-stable powder. In the United States it carries an FDA standard of identity (21 CFR 131.125) and is graded by USDA; internationally it is specified as skim milk powder by bodies such as the American Dairy Products Institute (ADPI).
Frequently asked questions
Sources
- USDA FoodData Central, 'Milk, dry, nonfat, regular, with added vitamin A and vitamin D' (FDC ID 172195): https://fdc.nal.usda.gov/food-details/172195 (per 100g: water 3.16, protein 36.16, total fat 0.77, carbohydrate/sugars 51.98, ash 7.93)
- University of Guelph, 'Ice Cream Technology' e-book (Goff & Hartel), Milk Solids-not-fat chapter: https://books.lib.uoguelph.ca/icecreamtechnologyebook/chapter/milk-solids-not-fat/ (MSNF ≈ 36.7% protein, 55% lactose, 7.8% minerals)
- American Dairy Products Institute (ADPI), Skim Milk Powder specification: https://adpi.org/ingredient-resources/skim-milk-powder/ (protein ~34-37%, lactose ~50-54%, fat <1.25%, moisture <4%, ash ~8%)