Optimised yield

Optimised yield

Optimised yield

Milk is an expensive raw material. With our ingredients and processing expertise, you can optimise your dairy production. Talk to us about producing Greek-style yoghurt and cream cheese with 100% yield or creating new added value products with acid whey left over from traditional processing.

Are you tired of getting just 33% yield from your milk when producing Greek yoghurt and cream cheese using a traditional process? At Arla Foods Ingredients, we’ve developed special whey proteins and processes so you can produce delicious dairy favourites with 100% yield.

High raw material waste is a long-standing problem in the manufacture of strained dairy products. As these products continue to grow in popularity, the issue has reached new heights, with implications for the environment as well as your bottom line.

Solutions for zero waste
Our dairy specialists are ready to talk to you about producing Greek-style yoghurt and other ‘-style’ products similar to quark, cream cheese, ricotta, feta and mascarpone with no waste at all.

The beauty of it is that you can make them all on your existing yoghurt or cream cheese line with just a few adjustments. Just add our Nutrilac® solutions to your milk and cream.

Solutions for acid whey
You can also take the opportunity to utilise the acid whey left over from traditional processing of strained dairy products. A rich source of calcium and other milk minerals, acid whey provides the foundation for a series of value-added products, including beverages, dips, desserts, cream and processed cheese. 

We’ve developed a special Nutrilac® solution for this purpose, enabling you to use up to 50% acid whey in your formulation.

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