gredients has responded to the controversy over ‘acid whey’ in Greek yoghurt production.“The controversy currently raging over the generation of ‘acid whey’ in Greek yoghurt production – and the impact it can have on the environment – highlights that the inefficiency of traditional Greek yoghurt making techniques is unsustainable both from an ecological and a commercial point of view,” said Torben Jensen, application manager at Arla Foods Ingredients. “This emphasises the importance of adopting new manufacturing techniques to allay consumer concerns and ensure this vibrant market continues to grow as strongly as it has done in recent years, and even more so in the past six months.”
“At Arla Foods Ingredients, we have long recognised the difficulties presented by the high levels of acid whey in traditional Greek yoghurt manufacturing. To address this very issue, we have developed a Nutrilac protein solution that enables yoghurt manufacturers to produce Greek and Greek-style yoghurt on their existing plant, completely eliminating acid whey without compromising quality or taste.”
“Arla Foods Ingredients’ Nutrilac proteins for Greek-style yoghurt are designed for use in conjunction with our ‘Quick’ process – a manufacturing technique that eliminates the need for the whey separation step associated with traditional Greek yoghurt making,” concluded Jensen. “This means that virtually 100% of the milk used in the manufacturing process ends up in the final product.”
Arla Foods Ingredients says that its Nutrilac proteins are premium quality, natural milk-based ingredients manufactured from specially selected proteins fractionated from milk and whey. Furthermore, they are said to be clean label and can be declared simply as ‘milk protein’ on packaging.
