From acid whey to value add

Format: Video

This content is provided by Arla Foods Ingredients Group P/S, and any views and opinions expressed do not necessarily reflect those of

Acid whey is a well-known controversial waste product when making Greek yoghurt. Actually, for every 100 lbs of milk used in Greek yogurt only 33 lbs end up in the final product. The remaining two-thirds is acid whey. This process results in unwelcome overheads, zero income and controversy on environmental grounds. However, there is another solution

Nutrilac®​.​ An award-winning protein solution derived from milk that enables Greek-yogurt producers to generate revenue from their waste stream by turning the acid whey into a raw material with sustainable qualities. Simply through the addition of Nutrilac®​ and water

The effect? 100% yield, no waste and an extended product portfolio that meets consumers increasing demand for eco-friendly dairy-products that are tasty and nutritious

Watch the introduction video and unlock the full potential of your production with Arla Foods Ingredients

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