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Arla Foods Ingredients has developed a milk protein-based solution that enables dairy firms 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.

The firm stated that in the case of Greek yoghurt, in traditional processes only 33% of the milk ends up in the finished product, while 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.

“It’s a simple and lean solution that optimises a dairy’s production efficiency and helps to reduce its impact on the environment.”

Arla Foods Ingredients 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 maximise output, increase profits and significantly cut waste.

HiYield is claimed to be a flexible solution that requires little or no adjustment to existing production lines for common dairy products, because it eliminates the need for separation and filtration equipment.

Arla Foods Ingredients category & application manager for fresh dairy products 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."