Acid whey helps to create nutritious foods

Acid whey, a by-product of dairy products, can be used in the creation of nutritious foods, but several companies are yet to realise its potential, according to Arla Food Ingredients.

Acid whey is a by-product of Greek yoghurt and a number of cheeses, including cottage and cream cheeses.

Usually, most companies consider acid whey as a waste, but when it is processed further with whey proteins, it can be used as a base for a range of dairy products.

Arla Food Ingredients has launched a campaign, called Maximum Yield, to promote the possibilities of acid whey.

Arla Foods Ingredients category and application manager Claus Andersen said: "Acid whey remains an untapped goldmine.

"It contains the same minerals as milk, which means it offers the same benefits to bones, teeth and general health. But it is often disposed of in waste streams or sold for little or no profit to farmers for use in animal feed.

"Our Maximum Yield campaign is highlighting how it can instead be converted into high value consumer products and, in turn, enable dairies to boost their efficiency by using 100% of their milk and not just a portion of it."

To help dairy companies in maximising their profits, Arla Foods Ingredients has developed a range of Nutrilac whey protein solutions. These solutions when added to acid whey bolsters quality of dairy products.