Arla Foods Ingredients has unveiled a new whey ingredient for labneh cheese production, claiming that the ingredient can dramatically increase production yields without affecting quality.
Arla says that traditional labneh cheese production can be inefficient, and only about 30% of the milk used ends up in the finished product, with the remainder being wasted as acid whey.
However, the new Nutrilac whey protein-based solution changes this, as according to Arla, the ingredient allows dairies to increase yields to 100% of the milk used while delivering an end-product, while retaining the same flavour, texture and stability as traditionally-produced labneh cheese.
When using Nutrilac, cheese can also be produced without the need for ultrafiltration equipment, and labneh cheese can be produced on existing yoghurt lines.
Claus Bukbjerg Anderson, senior category manager, cheese at Arla Foods Ingredients said: “Labneh cheese made with Nutrilac breaks the low-yield tradition to provide a solution that addresses three key challenges: poor milk utilization, acid whey side-streams and the need for expensive ultrafiltration equipment.
“It all adds up to a high-yield manufacturing process that delivers an end-product with a classic taste and texture.”
© FoodBev Media Ltd 2019
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