Milk is a valuable natural resource. So why waste two-thirds of that dairy goodness when producing consumer favourites like Greek-style yoghurt, cottage cheese or cream cheese?
It’s just not efficient, right?
At Arla Foods Ingredients, we’ve got the answer.
Nutrilac® HighYield eliminates one of the biggest headaches for manufacturers of strained dairy products – the large volumes of acid whey side streams associated with traditional processes.
A combination of milk protein and processing knowhow, our solution utilises all of the milk, simplifies production and cuts costs at the same time.
Why settle for a third?
On a typical Greek-style yoghurt line, the standard yield after fermentation and separation is equivalent to just a third of the milk.
The remaining two-thirds are filtered off as acid whey.
Storing, transporting and disposing of this extensive side stream comes at a cost with no returns. Manufacturers lose productivity. Consumers miss out on a source of natural nutrition.
Cancel acid whey – go for 100% yield
Nutrilac® HighYield is a zero-waste solution that skips the separation step. So 100% of the milk that goes in to production comes out again in the final product.
Our specialised milk protein ingredients lock all the nutrients inside. The outcome is delicious dairy treats with a tailored texture and taste.
Make more with less
The benefits go beyond maximum utilisation of the milk. Our simpler process reduces the need for expensive equipment and gives added flexibility.
Dairy companies can choose to increase the volume of final products they produce or maintain current volumes with less milk and shorter processing.
Manufacturers will also find it possible to expand their portfolio of premium, indulgent products with relative ease.
Close in on sustainability
Nutrilac® HighYield helps dairies reach their sustainability goals with minimum investment without compromising on taste and texture.
- 100% yield from milk raw materials
- No acid whey side stream
- Simpler processing
Ask about our Nutrilac® HighYield concepts for Greek-style yoghurt, cottage cheese and cream cheese.
