Yogurt, Greek, plain, whole milk 6.5%
See how Yogurt, Greek, plain, whole milk 6.5% affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Yogurt, Greek, plain, whole milk 6.5% is made up of 82% water, 6.5% fat, 4.3% sugars, and 0% alcohol.
Water | 82% |
Fat | 6.5% |
Sugars | 4.3% |
Lactose | 3.7% |
Added sugars | 0.6% |
Alcohol | 0% |
Total solids
18%
MSNF
10.9%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
3.7%
Similar to 3.7 g of sucrose dissolved in 100g of water
Sweetness
Yogurt, Greek, plain, whole milk 6.5% is 0.6% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.6%
Nutrition
Yogurt, Greek, plain, whole milk 6.5% has 101 kcal per 100g.
| Calories | 101 kcal |
| Total fat | 6.5 g |
| Saturated fat | 3.9 g |
| Trans fat | 0 g |
| Carbohydrates | 4.3 g |
| Sugars | 4.3 g |
| Fiber | 0 g |
| Protein | 5.5 g |