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Arla Foods Ingredients has unveiled a new approach aimed at eliminating acid whey from the strained dairy production process, a significant advancement for manufacturers seeking to enhance efficiency and reduce waste. The new 'Maximum yield, no acid whey' concept leverages the company’s Nutrilac HighYield range of milk proteins to transform traditional dairy processing.
In conventional strained dairy production, approximately two-thirds of the milk used is typically discarded as acid whey, presenting both a productivity loss and disposal challenges for dairy manufacturers. This byproduct not only represents a waste of valuable nutrients but also incurs additional costs associated with its disposal.
Arla's solution allows dairies to incorporate Nutrilac HighYield prior to fermentation, effectively eliminating the need for acid whey separation or filtration. This method results in a 100% yield of milk, significantly improving the overall efficiency of the production process.
The introduction of Nutrilac HighYield requires minimal adjustments to existing production lines and reduces the reliance on costly separation and filtration equipment. This flexibility enables dairies to either increase their output or maintain current production levels using up to 85% less milk and shorter processing times.
Arla Foods Ingredients has developed four new high-yield product concepts that demonstrate the capabilities of Nutrilac HighYield:
Greek-style yogurt with 4% fat, offering a thick texture and rich mouthfeel.
Cottage cheese with 7.4% protein, characterised by a soft texture and mild flavour.
High-protein cottage cheese containing 10% protein, featuring milky notes and real cheese texture.
Cream cheese with a smooth, spreadable consistency suitable for culinary applications.
These products benefit from Nutrilac HighYield’s water-binding properties, which help maintain stability and preserve texture throughout their shelf life.
Claus Bukbjerg Andersen, senior category manager at Arla Foods Ingredients, noted the environmental advantages of the new concept, stating that it simplifies production while maximising the use of every drop of milk. This aligns with the increasing consumer demand for high-quality, protein-rich and environmentally sustainable dairy products.
The 'Maximum yield, no acid whey' concept builds upon Arla's previous initiative, 'Upcycle your whey to value,' which focused on using acid whey side-streams. By providing a zero-waste solution, Arla enables dairies to meet sustainability goals with minimal investment while expanding their portfolios of premium products.