Arla Foods Ingredients Well-Tried Technology Simplifies Production

Manufacturers with an existing yogurt production line need only minor process adjustments and Arla Foods Ingredients’ especially developed functional milk proteins to start production.

09/12/08 Growing demand for fortified fermented milk desserts can be easily and profitably met using the same technology developed by Arla Foods Ingredients for the production of mild milk desserts for children and quark products.

Manufacturers with an existing yogurt production line need only minor process adjustments and Arla Foods Ingredients’ especially developed functional milk proteins to start production. No investment in concentration equipment is required nor whey separation necessary as the functional milk proteins do the job of giving the final desserts the texture and structure desired. That means non-dairy stabilisers such as gelatine and starch can also be avoided.

Not only does this technology save money, it also eliminates waste and increases production capacity by up to four times. The 4kg of milk required by conventional concentration and fermentation processes to produce 1kg of quark is reduced to a 1kg blend of milk and functional proteins. That means manufacturers no longer have to deal with the sour whey by-product of traditional processes and are guaranteed that the quantity of mix in their fermentation tanks is equivalent to the amount of final product turned out at the end of the line.

Arnd Wilmsen leads the sales and development team within Arla Foods Ingredients’ functional milk proteins business unit. "All yogurt manufacturers need to be able to do is adjust their pasteurisation temperature, while we advise them on which culture to use," he explains. "Our experience then sets to work to create the final product they require."

Arla Foods Ingredients developed the technology some 10 years ago, mainly for children’s desserts and Petit Suisse-type products. Three years ago, the technology also became popular for optimising production of whipped mousse. The more recent interest in fortifying fermented desserts with proteins, minerals and probiotic cultures has led to the latest use of the concept.