Arla Foods Ingredients has developed a milk protein-based solution named Nutrilac HiYield, which is claimed to help dairies to make optimum use of their milk in the manufacturing process, without any by-products or waste.
Nutrilac HiYield can be used to create several dairy products that produce acid whey and spread during the production process.
These dairy products include Greek yogurt, cream cheese, Feta, Mascarpone, Ricotta, quark and skyr. The yields for these products are usually 25-50% of the milk used.
For instance, in case of Greek Yogurt, while the traditional process uses up only 33% of the milk in the finished product, the remaining two-thirds is acid whey.
However, Arla claims that by using HiYield, 100% of the milk can be used in the finished product while avoiding the generation of acid whey.
HiYield is being promoted as part of the company's Maximum Yield campaign, which is an initiative to build awareness of how milk protein ingredients can help dairy companies to maximize output, gain more profits and cut down waste drastically.
The campaign emphasizes that by adding milk proteins to the production process, a dairy's efficiency and sustainability credentials are boosted simultaneously.
HiYield is claimed to be a flexible solution which requires minimal to no adjustments to the existing production lines for common dairy products which include stirred yogurt and cream cheese as it eliminates the need for separation and filtration equipment.
Due to this reason, the solution is considered suitable for dairy companies that are seeking to enter new and emerging growth categories without having to invest much in new machinery.
Arla Foods Ingredients will also provide technical expertise while supplying HiYield ingredients to help dairies use them to their optimum level without hassle.
Arla Foods Ingredients fresh dairy products category & application manager Torben Jensen said: "HiYield enables dairies to reduce their milk intake with no loss of milk solids, or to increase the output achieved from existing supplies.
"It's a simple and lean solution that optimises a dairy's production efficiency and helps to reduce its impact on the environment by maximising the use of milk and minimising waste."
