Arla Foods Ingredients debuts “maximum yield, no acid whey” dairy concept

Arla Foods Ingredients’ new “maximum yield, no acid whey” concept demonstrates how acid whey can be eliminated from the strained dairy production process to enhance efficiency and maximize yield.

The supplier highlights that in a traditional processing line for strained dairy products, two-thirds of milk used is typically filtered off as acid whey. This represents a significant loss of productivity and nutrients, while posing disposal challenges and costs for manufacturers.

The new concept showcases Arla Foods Ingredients’ Nutrilac HighYield range of milk proteins as an innovative, no-waste solution for dairy producers. Adding Nutrilac HighYield prior to fermentation enables dairies to omit the acid-whey separation or filtration steps, resulting in zero acid whey and 100% milk yield.

Nutrilac HighYield requires “minimal and manageable” modifications to standard production lines and reduces the need for separation/filtration equipment, which is costly to acquire and maintain.

It also promises greater flexibility, enabling dairies to increase their volumes of final products or maintain current volumes with up to 85% less milk and shorter processing times.

Four new high-yield concepts

Arla Food Ingredients presents four new high-yield concepts to demonstrate the benefits of Nutrilac HighYield ingredients for zero-waste strained dairy production:

• A 4% fat Greek-style yogurt with a thick texture and mouthfeel.
• A 7.4% protein soft cottage cheese with a clean, mild taste.
• A 10% protein cottage cheese with milky notes and real cheese texture in the curd.
• A cream cheese with a smooth, spreadable texture that can be used for cooking.

In all the recipes, the company says Nutrilac HighYield’s water-binding properties ensure product stability, preserving creamy texture and taste throughout shelf life.

“Our new ‘Maximum yield, no acid whey’ concept builds on our ‘Upcycle your whey to value’ concept, which focuses on utilizing acid whey side-streams,” says Claus Bukbjerg Andersen, senior category manager, Arla Foods Ingredients.

“This taps into the growing market for high-quality, high-protein, and environmentally conscious dairy products. As well as helping dairies reach their sustainability goals with minimal investment, our new concept opens up opportunities to expand their portfolio of premium, indulgent products with relative ease.”