Zero waste in milk production

Nutrilac^® HiYield from Arla Foods Ingredients can be used to create a range of high quality dairy products that traditionally generate acid whey and permeate during production, including Greek yoghurt, cream cheese, Feta, Mascarpone, Ricotta, quark and skyr. Yields for these products are usually 25 to 50 percent of the milk used. In the case of Greek yoghurt, for example, in traditional processes only 33 percent of the milk ends up in the finished product: the remaining two thirds is acid whey. However, when using HiYield, 100 percent of the milk is used in the finished product, with no acid whey generated.

HiYield is part of Arla’s Maximum Yield campaign – a new drive to raise awareness of how milk protein ingredients can enable dairy companies to maximize output, increase profits and significantly cut waste. It is highlighting that adding milk proteins to the production process can significantly increase a dairy’s efficiency and boost its sustainability credentials at the same time.

No separation and filtration required

HiYield requires little or no adjustment to existing production lines for common dairy products such as stirred yoghurt and cream cheese, because it eliminates the need for separation and filtration equipment. This feature will allow dairy companies to enter new and emerging growth categories without investing in new machinery.

Arla supplies dairies with HiYield ingredients along with full technical expertise.