Arla Foods’ subsidiary Arla Foods Ingredients is set to introduce a whey protein-based ingredient for labneh cheese production.

The company claims that its Nutrilac solution has the potential to significantly increase labneh cheese production yields without affecting the product quality.

Labneh cheese is a soft cream cheese, which offers a yoghurt-like taste and is widely consumed in the Middle East.

Arla Foods Ingredients Cheese senior category manager Claus Bukbjerg Anderson said: “Labneh cheese made with Nutrilac breaks the low-yield tradition to provide a solution that addresses three key challenges: poor milk utilisation, acid whey side-streams and the need for expensive ultrafiltration equipment.

“Traditional production of labneh cheese is considered very inefficient, as only 30% of the milk used ends up in the finished product.”

“It all adds up to a high-yield manufacturing process that delivers an end-product with a classic taste and texture.”

Traditional production of labneh cheese is considered very inefficient, as only 30% of the milk used ends up in the finished product. The remaining portion enters the waste stream as acid whey.

Arla Foods Ingredients claims that its solution enables dairies to increase yields to 100% of the milk used.

The company added that during trials conducted at its dairy application centre, labneh cheese made with Nutrilac offered the same smooth and spreadable texture as classic labneh cheese produced in the traditional way.

Arla Foods Ingredients will launch the new Nutrilac whey protein-based solution at Gulfood Manufacturing 2018.

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