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Process for Value-Added Dairy Products

Fri, 12/06/2013 - 1:00am
Lindsey Jahn, Associate Editor

Based on Company's Nutrilac® protein, a new process allows companies to use their acid whey to make value-added dairy products such as high protein fermented beverages, whey smoothies and fermented desserts. Acid whey is a by-product of Greek yogurt production. The Nutrilac protein, desrived from milk, can turn acid whey into a range of dairy products that can be sold at high margin on consumer markets. The result is a fresh tasting and nutritious product that is a good source of calcium, protein and essential amino acids. In addition, using acid whey in this way eliminates the storage and transportation requirements associated with other methods of disposing of it. With the addition of this protein solution to the acid whey, what was once a waste product is now a raw material that can be used to create a high quality product with added value.


Arla Foods Ingredients, www.arlafoodsingredients.com

 

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