Arla’s Maximum Yield drive facilitates dairy production

Arla Foods Ingredients has started a new drive called Maximum Yield in order to raise awareness on how whey protein ingredients enable dairy companies to optimise output, reduce waste and increase profits.

Arla’s Maximum Yield drive will reveal the capability of whey protein to significantly increase the existing production process of a dairy business with small or no processing adjustments.

The drive launched by Arla focusses on the removal of unwanted by-products, as well as the use of by-products as raw material.

Arla Ingredients not only provides a wide range of exclusive whey protein solutions, but also delivers the technical expertise required to assist the managers to extract the best out of the whey protein with very little or no additional investment in acquiring manufacturing equipment.

Arla Foods Ingredients business unit director Brian Jorgensen said: "Maximum Yield is about emphasising the benefits of whey protein ingredients in terms of either making sure 100% of the milk processed ends up in the finished product, or alternatively treating any by-products created during production as a valuable raw material.

"In both cases, dairies will be maximising their productivity and reducing the burden they place on the environment."

Arla Foods Ingredients has developed a wide range of whey-based solutions that include ingredients from the Nutrilac HiYield line that allows dairy farms to make Greek-style yoghurt, cheese and fermented beverages by using 100% of their milk.

It also offers Nutrilac ingredients that help processors turn acid whey into added-value dairy products, as well as its Nutrilac Softcheese that cuts down half of the fat from soft ripened cheese, in spite of retaining its creamy taste.

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Image: The Maximum Yield drive reveals the importance of whey protein ingredients to dairy farms. Photo: courtesy of Arla Foods Ingredients.