Dairy & Eggs
Skim Milk Powder in gelato
Skim milk powder (nonfat dry milk) is spray-dried skimmed cow's milk, roughly 96% total solids of which about half is lactose plus ~35% milk protein and ~8% minerals. In gelato it is the primary lever for milk solids-not-fat (MSNF), adding body, chew and creaminess without fat.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 96% |
| Water | 4% |
| Sugars | 52% |
| Fat | 1% |
| MSNF | 43% |
| Protein | 35% |
| POD (sweetening power) | 16 |
| PAC (anti-freezing power) | 100 |
Typical use: About 3-12% of the total mix (commonly 3-6% of added SMP), dosed to bring milk solids-not-fat to roughly 9-11% of the mix.
Balance skim milk powder in a real recipe
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Open the balancerHow to use it in gelato
Skim milk powder is used to raise MSNF toward the ideal ~9-11% of the total mix, which binds free water, improves body and scoopability, and limits large ice crystals. Its solids are ~54% lactose, so it adds meaningful anti-freezing power (PAC 100, same as sucrose per gram) while contributing almost no sweetness (POD only 16). Because lactose has low solubility, keep total MSNF below ~11-12% of the mix to avoid a sandy, gritty defect from lactose crystallization. It carries no fat, so it is the tool of choice when you need more solids and structure without raising the fat content.
Origin & background
Milk powders became a global commodity after the perfection of spray-drying in the early 20th century. Skim milk powder is now standardized internationally: the Codex Standard for Milk Powders (CODEX STAN 207-1999) defines skim milk powder with a minimum milk-protein content of 34% in the milk-solids-not-fat, distinguishing it from generic nonfat dry milk which carries no minimum protein spec.