AFI launches no acid whey offering
Credit: AFI
Arla Foods Ingredients (AFI) has launched a “Maximum yield, no acid whey” concept that demonstrates 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 loss of productivity and nutrients, and also creates disposal challenges and costs for manufacturers.
The new concept showcases Arla Foods Ingredients’ Nutrilac HighYield range of milk proteins as a no-waste solution for dairy producers. Adding Nutrilac HighYield prior to fermentation enables dairies to omit the acid-whey separation or filtration steps, resulting in zero acid whey and 100% milk yield, the company says.
Nutrilac HighYield reduces the need for separation/filtration equipment, and enables dairies to increase their volumes of final products or maintain current volumes with up to 85% less milk and shorter processing times.
Four new concepts from Arla Foods Ingredients demonstrate the benefits of Nutrilac HighYield ingredients for zero-waste strained dairy production:
- A 4% fat Greek-style yogurt with a delicious thick texture and mouthfeel
- A 7.4% protein cottage cheese with appealing softness and a clean, mild taste
- A 10% protein cottage cheese with milky notes and real cheese texture in the curd
- A cream cheese with a smooth, spreadable texture that is also ideal for cooking
Claus Bukbjerg Andersen, senior category manager at AFI said, “Our new ‘Maximum yield, no acid whey’ concept builds on our ‘Upcycle your whey to value’ concept, which focused on utilising acid whey side-streams. Nutrilac HighYield’s specialised milk proteins tap into the growing market for high-quality, high-protein and environmentally conscious dairy products. As well as helping dairies reach their sustainability goals with minimal investment, our new concept opens up opportunities to expand their portfolio of premium, indulgent products with relative ease.”
Find out more about Arla Foods Ingredients’ “Maximum yield, no acid whey” concept here.
