Unlocking the potential of acid whey

It’s typically treated as waste, but acid whey is a valuable raw material that many dairy companies are yet to tap into, according to Arla Foods Ingredients.

Best known as a by-product of Greek yoghurt, but also created during production of cheeses such as cottage and cream cheeses, acid whey is often disposed of in waste streams or sold for little or no profit to farmers for use in animal feed.

Now Arla Foods Ingredients is promoting the possibilities presented by acid whey, seeking to change perceptions and explain how dairy companies can use it to maximise their output, increase profits and cut waste.

Arla Foods Ingredients Category & Application Manager Claus Andersen said: “Acid whey remains an untapped goldmine. It contains the same minerals as milk, which means it offers the same benefits to bones, teeth and general health.”

Yields for some dairy products can be only 25–50% of the milk used. In the case of Greek yoghurt, for example, only 33% of the milk ends up in the finished product: the remaining two-thirds is acid whey. In addition to impacting on its efficiency and profitability, this can damage a dairy company’s sustainability credentials.

To enable dairies to maximise their yields, Arla Foods Ingredients has developed the Nutrilac range of whey protein solutions which, when added to acid whey, make it possible to transform it into dairy products, including cream cheese, processed cheese, dips, beverages, stirred yoghurts and desserts.

Andersen added: “If you go back 30 years, whey protein from cheese making was viewed as a by-product with little value. Now it is recognised as a high-value ingredient with almost endless possibilities in multiple sectors such as dairy, bakery and sports nutrition. We are at a similar stage now with acid whey. It is an exceptional raw material, but many processors don’t know how to unlock its potential.”