Arla Foods Ingredients Nutrilac HighYield milk proteins for high-yield dairy

Arla Foods Ingredients has launched a ‘maximum yield, no acid whey’ concept that is designed to demonstrate how acid whey can be eliminated from the strained dairy production process to enhance efficiency and maximise yield.

On a traditional processing line for strained dairy products, two-thirds of the milk used is typically filtered off as acid whey. This represents a significant loss of productivity and nutrients, and also creates disposal challenges and costs for manufacturers.

The new concept uses Arla Foods Ingredients’ Nutrilac HighYield range of milk proteins as a no-waste solution for dairy producers. Adding this ingredient prior to fermentation allows dairies to omit the acid-whey separation or filtration steps, which should result in zero acid whey and 100% milk yield.

The process requires minimal and manageable modifications to standard production lines, the company claims, and reduces the need for separation/filtration equipment, which is costly to acquire and maintain. It also offers 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 high-yield concepts have been demonstrated: a 4% fat Greek-style yoghurt with a thick texture and mouthfeel; a 7.4% protein cottage cheese with a soft texture and a clean, mild taste; a 10% protein cottage cheese with milky notes and real cheese texture in the curd; and a cream cheese with a smooth, spreadable texture that is also suitable for cooking.