Mejeritekniskt Forum

Mötesplatsen för oss inom mejeribranschen i Sverige

Zero by-products, says Arla Foods Ingredients

Tweet about this on TwitterShare on FacebookShare on LinkedInEmail this to someonePrint this page

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 high quality 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.

Read more

Mejeriteknisktforum © 2017 Frontier Theme