Nutrilac proteins for Greek-style yoghurt

The specialist equipment usually required to produce Greek-style yoghurts, and the low yields per kilogram of milk used, can be barriers to entry into this market.

Arla Foods Ingredients’ range of Nutrilac proteins can help manufacturers to enter the Greek-style yoghurt category without investing in a new processing line, and with reduced levels of wastage.

Nutrilac proteins are designed to be used in conjunction with Arla Foods Ingredients’ Quick process - a manufacturing technique that eliminates the need for the whey separation step associated with traditional Greek yoghurt making. This means users do not need to purchase separation equipment to make Greek-style yoghurt and can use their existing yoghurt-making machinery.

The company claims its Quick process ensures that almost all of the milk used in the manufacturing process ends up in the final product. In traditional Greek yoghurt making, two-thirds of the milk is strained off as liquid whey and discarded to leave only the solid curds. This results in increased costs in terms of buying and storing extra milk and generates a waste stream that must be treated prior to disposal.

Nutrilac protein solutions are available for a range of Greek-style yoghurt applications, including non-fat, low-fat, full-fat, long-life and drinking yoghurt.

The company claims users can boost protein levels in Greek-style yoghurts to 10% by using Nutrilac solutions in combination with the Quick process.

The proteins are manufactured from specially selected fractionated milk proteins, which means they are clean label and can be listed as ‘milk protein’ on packaging.