Acid Whey Doesn’t Go to Waste
Arla Foods Ingredients has developed a unique and simple process using a Nutrilac protein derived from milk to turn acid whey into a range of value-added dairy products.
For every 100 kg of milk used to make Greek yogurt, only 33 kg ends up used in the final product; the remaining two-thirds is acid whey, a by-product that must be dealt with by the processor. Many Greek yogurt producers simply dispose of acid whey in their waste stream, which attracts unwelcome overheads and zero income and controversy on environmental grounds. But Arla Foods Ingredients has developed a unique process using a Nutrilac protein derived from milk to turn acid whey into a range of value-added dairy products that can be sold at a high margin on consumer markets. This innovation earned the company a 2014 IFT Food Expo Innovation Award. (Photo courtesy of Arla Foods Ingredients)
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