Utilize All Milk to Make Delicious Dairy Desserts
Milk is an expensive ingredient. However, when traditional processes are used to make beloved dairy products like Greek yogurt and cream cheese, only about one-third of the product is produced.
Wouldn’t it be wonderful if all milk raw materials could be effectively utilized?
If this can be done, it will be of great significance to both manufacturers and consumers to increase the demand for such popular products.
Tailor-made proteins and processes
Arla Foods Ingredients’ dairy experts have developed special Nutrilac® HiYield proteins and more efficient production processes to make this possible.
Now, almost 100% yields are achieved when producing Greek yogurt and products like cream cheese, quark and skyr Icelandic yogurt. The process we developed is designed to fit into existing yogurt or cream cheese production lines – it is simple, flexible and requires no additional investment.
Maximized Yields
With our HiYield concept, you will use less milk to produce high-quality dairy products, including cottage cheese , fresh cheese , ricotta and mascarpone .
