Arla Foods Ingredients has developed a milk protein-based solution that enables dairies to utilize 100% of their milk in the manufacturing process – with zero by-products or waste.
Nutrilac HiYield can be used to create dairy products that traditionally generate acid whey and permeate during production, including Greek yogurt, 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 yogurt, 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.
The company is promoting HiYield as part of its Maximum Yield campaign – a new drive to raise awareness of how milk protein ingredients can enable dairy companies to maximize output, increase profits and significantly cut waste.
It is highlighting that adding milk proteins to the production process can significantly increase a dairy’s efficiency and boost its sustainability credentials at the same time.
HiYield requires little or no adjustment to existing production lines for common dairy products such as stirred yogurt and cream cheese, because it eliminates the need for separation and filtration equipment.
