Arla Foods Ingredients Nutrilac HiYield milk protein-based solution

Arla Foods Ingredients has developed a milk protein-based solution that enables dairies to utilise 100% of their milk in the manufacturing process — with zero by-products or waste.

Nutrilac HiYield can be used to create a range of dairy products that traditionally generate acid whey and permeate during production, including Greek yoghurt, cream cheese, feta, mascarpone, ricotta, quark and skyr.

Yields for these products are usually 25–50% of the milk used. In the case of Greek yoghurt, for example, in traditional processes only 33% of the milk ends up in the finished product: the remaining two-thirds is acid whey. However, when using HiYield, 100% of the milk is used in the finished product, with no acid whey generated, according to the company.

HiYield is a flexible solution that requires little or no adjustment to existing production lines for common dairy products such as stirred yoghurt and cream cheese, because it eliminates the need for separation and filtration equipment. It is therefore suitable for dairy companies seeking to enter new and emerging growth categories without investing in new machinery.