Based on Arla Foods Ingredients' Nutrilac protein, the new process enables them to use their acid whey to make value-added dairy products, such as high-protein fermented beverages, whey smoothies and fermented desserts.
For every 100kg of milk used to make traditional Greek yogurt, only 33kg ends up in the product. The remaining two-thirds is acid whey, which firms have offloaded into the animal feed and biofuels markets. But handling costs are high and returns are low, making these options uneconomical.
Some producers dispose of acid whey in their waste stream, which attracts unwelcome overheads, zero income and controversy.
Torben Jensen, application manager at Arla Foods Ingredients, says: “With the addition of our Nutrilac protein solution to the acid whey, what was once a waste product is now a raw material that can be used to create a high-quality product with added value.”
Contact: Arla Food Ingredients