Delicious dairy snacks use all of the milk
Milk is an expensive raw material. Yet only about a third of it ends up in the final product when making creamy dairy favourites such as Greek yoghurt and cream cheese using a traditional process.
Wouldn’t it be great if you could use 100% of the milk?
It could certainly make a lot of sense – not only to your business, but also to meeting consumer demand for these popular products, which continues to grow.
A tailored protein and process
Our dairy specialists at Arla Foods Ingredients have developed a special Nutrilac® HiYield whey protein and a high-yield process to make that possible.
It’s your opportunity to produce Greek-style yoghurt and other ‘-style’ products similar to cream cheese, quark and skyr with 100% yield. Our simple process is designed for an existing yoghurt or cream cheese line – simple, flexible and with no need for extra investment.
Produce more with less
Using our HiYield concept, you can produce high-quality dairy products with much less milk. That includes white cheese, petit suisse, ricotta and mascarpone.
