Here is what I have done,hope it's clear. I am in a rush now, if you have any questions I'll come back later to answer.
Bojana, or anyone that has read Corvitto and Ruben (icecreamscience) - I'd rather not use skimmed milk powder. Has anyone tried to substitute whole milk or skimmed milk in Corvitto's recipes and heat-treating the milk according to Ruben's technique? Also, how does the target 6-10% fat end up? I plan on trying one of his chocolate recipes today, which limits the fat to 8%.
By the way, after having read Corvitto's work, which seems to be geared towards more industrial machinery in terms of his recipes, I did find that his explanations on the Anti-Freezing Power and balancing this against the Negative Anti-Freezing Power (or Hardening Power) of ingredients was very helpful.