Maximize your dairy production set-up to 100% yield
22 Jun 2016 | Arla Foods Ingredients
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A warm welcome to all of today's webinar viewers who come from all around the globe.
My name is Robin Wires, and I am the chief editor of CNS Media, which is the publisher of The World of Food Ingredients and Food Ingredients First.
So today's webinar is entitled Maximize Your Dairy Production Set Up to 100% Yield, and it's sponsored by Arlow Foods Ingredients.
So as a bit of an introduction, whey is a traditional byproduct that comes from the production of various dairy products, including cheese, but in recent years, whey has emerged as a high value product in its own right, particularly now that the protein trend is so strong, and this means that whey as a high quality dairy protein has a sustainability advantage from a marketing perspective too.
So speaking about the high protein trend, Enovo Market Insights reports that it has led to high high global product launch activity across various product categories.
The most impacted is the dairy category, which has enjoyed 30% compound annual growth between 2010 and 2015.
1 of the results of this trend has been the high growth in new product development in high protein yogurts, such as Greek yogurt and skyr.
First in the US and later elsewhere.
In fact, Innova Market Insights reports that there were over 8 times as many Greek yogurt launches tracked in 2015 as in 2010, with strong growth for the last several years, which has been pretty sustained.
So over 50% of Greek yogurts in the US featured protein claims indicating that protein is an important platform for companies to position their Greek yogurts on.
More yogurts are still being labeled labeled as Greek as more and more brands and private labels launch a variety of Greek yogurt formats, and these include both healthy as as more indulgent product positionings.
But there are also complementary trends to this to this high protein trend, as the rise in Greek yogurt has meant that there's an abundance of whey left over at the end of the process, and this creates a new opportunity to differentiate yourself from a sustainability perspective too.
It's also meant an opportunity for ingredients suppliers such as Foods ingredients.
The company is currently running the maximum yield Campaign, which is a new drive to raise awareness of how milk protein ingredients can enable dairy companies to maximize output, increase profits, and significantly cut waste.
Today's webinar will consist of two parts with presentations from Klaus Anderson and Thorbenin Jensen, and it'll be followed by a Q&A session.
So if you have any questions that you'd like to ask, you can please send them, feel free to send them through, and we can go through them at the end.
Today's webinar will last approximately 30 minutes, and first Klaus will speak about their new milk protein-based solution that enables dairies to utilize 100% of their milk in the manufacturing process with zero byproducts or waste.
And the solution called Nutri-lac high yield can be used to create a range of high quality dairy products that traditionally generate acid whey and permeate during production, including Greek yogurt, cream cheese, feta, mascarpone, ricotta, quark, and scher.
Yields for these products are usually 25 to 50% of the milk used.
In the case of Greek yogurt, for example, in traditional processes, only 33% of the milk ends up in the finished product, and the remaining 2/3 is acid whey.
However, when you use high yield, 100% of the milk is used in the finished product with no acid whey generated, and high yield is positioned as a simple and lean solution that optimizes a dairy's production efficiency and helps to reduce its impact on the environment by maximizing the use of milk and minimizing waste.
So following this presentation, Torben Jensen will speak about the potential for acid whey as an ingredient.
Foods Ingredients believes that many dairy companies are yet to realize their acid whey as a valuable raw material that can be used to create high quality and nutritious consumer products.
Acid whey effectively remains an untapped gold mine that 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.
Ireland's maximum yield campaign highlights 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.
So in summary, these two technical experts will explain how you can benefit from two-whey protein-based solutions, and it's a straightforward and cost-effective way to use 100% of your milk with nothing going to spare.
So now I'm going to hand you over to Klaus Anderson, who is the category and application manager for Jesus at Foods Ingredients for the first part of our presentation.
Klaus, the floor is yours.
Thank you very much, Robin.
I'm delighted to be able to present you with the content of the high yield solutions from other foods ingredients.
The content is focusing on higher yield, but we believe this is one of the future aspects for responsible dairies.
This is reason because that consumers are actually focused in in buying sustainable products.
Also less waste is essential choice of the consumers, and with this concept, you as a producer have the possibility to To tap into this growing demand.
What is it about?
It is about actually getting the most out of your milk with neutral-lac high yield.
Because we have 100% yield.
And a flexible production also enables you to have a better capacity and raw material utilization.
So, to summing all of this up, we have a great opportunity of , improving the production both in terms of the waste and yield, but also the manufacturing footprint.
Going deeper into it, we offer here 100% yield.
We offer a package of technical know-how from our specialists in other foods ingredients.
We offer simple processes, Tailor-made textures and application know-how into the different applications areas covered by this concept.
Which, for example, is cream cheese, desserts, drinks.
And also actually with the an opportunity to make clear label products on top of the high yield advantages.
Cheese and fresh dairy products are the applications.
In focus with this concept.
In the cheese, we offer the high yield solutions for cream cheese, feta cheese, mascarpone, and ricotta.
And the first area Application where we are working with Greek style drinkable yogurt, Greek style stirred yogurt, and then also P Swiss, which is the name for these famous quack desserts.
Looking into the process behind the high yield concept, we can sum it up if we look at the top that for a lot of these productions you have less than 50% yield.
All of these products that were named on the previous slide are produced traditionally with a separation step, meaning that you have an output which is significantly lower than the input.
And as it says here, why settle for 33% yield and a lot of waste.
When you can have 100% yield and no waste, and this is actually what is demonstrated on this slide.
On top of that, with a more lean and simple process without the expensive separation equipment, which is normally needed.
And now I'll present the solutions in this concept, high yield for fresh dairy products, which is Greek style stirred yogurt, Greek style drinkable yogurt, and fermented desserts.
When you are going to produce high protein fermented products.
You have some challenges ahead.
One of the challenges is, of course, that when you increase the dry matter, especially when you increase the protein, You will have high viscosity normally, but in this case, we're looking for a drinkable viscosity.
So you are actually here fighting with the ingredients from the milk.
You're fighting a little with the nature.
In this case, you can overcome these challenges and produce without separation by using nutri-like ingredients from other food ingredients.
We use, in this case, YO product to increase the protein level without increasing the viscosity.
So You have this opportunity of actually going to a level where you normally would have very spoonable stirred yogurt or Greek style yogurt, but in this case it'll be drinkable.
We also combine it with a YO 7700 product in order to get the proper mouth feel in the drink.
So these things, these two products in combination provide the desired mouthfeel and texture, but it is also very, very important that we have a product that is heat stable in the production because in producing these high yield solutions, what we do is that we, that we build the composition of the final product already in the mixing states, meaning prior to the pasteurization step.
And this also opens, you can say, a risk that you could have some pressure drop and you could have some burnings in the pasteurization step.
So therefore, of course, we have chosen these Nutrilux and developed them in a way so they are highly heat stable.
So this does not appear.
Here we have the formulation.
See the combination of the two neutrallax that I mentioned.
Besides that, we have a lily of sugar and , skim milk and cream to the desired fat level, and we have here 7.5% protein, which is very high for drinkable dairy products.
In this case, it's no problem.
And you will have it with the process.
That you should be able to see here, here, here it is.
The process is in general that we start with the mixing step, then we have the preheating.
Upstream of modernization and , holding time, this is standard for yogurt production.
No extra things there.
And as I said before, these ingredients makes it possible to pass this white mass with a high protein level.
Through the plate exchanges without problems.
The acidification with the Thermoic yogurt culture and then, after that, we need homogenization to be able to, to lower the viscosity even more and the cooling to less than.
10 degrees at least, you have the possibility to add fruit juice before the filling, and otherwise you fill the product and you have a Greek style drinking hours.
Going further in the fresh dairy product category, we work with spoonable.
Stirred, high protein, you can call the Greek style, could also, of course, must be standard high protein yogurt, which is very much a trend these days in the market.
Of course, you would like to have a perfect texture.
So this is one thing that you get from the Nutralla, and having such products with normally.
Very low fat level and high protein level often is known to be quite dry and not so pleasant to consume, but in this case, the aim is to actually produce something that is quite healthy but at the same time indulgent, and this is actually what you can obtain by using these Nutrilux.
And as you can see to the right, there's a big difference from using the Nutrilax from all of those ingredients or a commodity protein type like milk protein concentrate which would give a very, very rough and dry product compared to the neutral-like formulation which is smooth and shiny and creamy.
And here we look into the actual formulation with a Nutri-laQU and a Nutri-la Yo, combination of those, giving the desired texture and creaminess.
And in this case, also we have 7.5% protein, similar to the drinkable yogurt that we had before.
And the difference in this case is the choice of of Nutrilax and also slight modification, of course, in the process.
And so the outcome is something spoonable and not drinkable as we saw before.
And here we see another formulation for fermented milk dessert, also called Petit Suisse in the market.
These products traditionally produced from skimmed milk quark which after the separation is added a mix of cream and sugar.
And fruit, so you have these fermented milk dessert types, petty Swiss.
Which is, especially very popular amongst children.
In this case, the formulation here offers a high yield, one step, formulation and process.
Turning out in a delicious and creamy fermented milk dessert product.
And the production flow also looks like this.
You have the, the first part, quite standard for, for yogurt production with the trip and the system to make the Nutrilax into the milk and cream.
We have the pasteurization and so forth until the fermentation, which in this case is With mesophilic culture.
And in this case, the fermented mass should not be homogenized, which we did with drinkable yogurt.
It should be smoothened out with a back pressure valve so you avoid.
So we have the highest degree of smoothness and still a very high and pleasant texture, and then cooling to 20 to 22 degrees, addition of fruit mix, fruit juice, and filling.
Simple as that.
Now going into cheese.
I will talk about high yield solutions for 4 different cheese types.
And one is ricotta.
Another one is cream cheese, then we have a feta product, and finally mascarpone.
The first one is cream cheese.
Which is.
A very -known product you find it in all markets, and traditionally cream cheese involves a separation step where you, as you can see to the right, are.
Used to having a yield of not not much higher than 50%, and if you go lower in the fat compared to full fat, you will have yield lower than 50%.
So here you also have a huge portion of acid weight that is actually without any value, and you need to get rid of it in some way.
And this is something that my colleague John Jensen will come back to later on today.
But this cream cheese produced a high yield method can be characterized by having high creaminess, being very spreadable, and have a mild and aromatic flavor just as And you want it to be.
And of course, We have here 100% yield.
We have also odd filling, so we have a shelf life of at least 6 months normally.
So this makes this concept and this method ideal for large production scale.
Here is the formulation.
We have Nutrilax CH 5559, in combination with, with, primarily, cream.
And a little milk and other ingredients that you mix together and here we have 15% fat in the formulation.
And we also have a formulation here with 25% fat.
We have, we're using the same ingredients, of course, but the level of the different ingredients are a little different, but the interesting part is the processing which we see here.
Because cream cheese with, let's say we are talking about 25% fat.
We have a dry matter in this case, around 33-44%.
So this is actually something that normally you say, ah, is this something that you can pass through equipment like demonstrated here without big pressure drop?
And yes, you can.
Following this process with these ingredients, the The viscosity of the white mix coming from the plating exchanger will not be higher than regular cream, and we can compare this to the ice cream industry where also plated exchangers are used for the pesteurization step.
So we are in that league, no problem there.
So we mix the ingredients with the milk and cream, preheat, upstream homogenization, and pasteurization, and then followed by a fermentation which Of course it is by using The preferred mesophilic cultures, giving the desired, flavor profile in the cream cheese and then fermentation for Normally 12 to 14 hours until the pH is around 4.6, and we are ready to add some salt to this white mass.
The salt can actually also be added from the beginning if you have a proper choice of culture which we can give advice on.
Then this white mass needs to be pasteurized again in order to kill the fermentation bacteria to ensure a long shelf life, and in this case it's done with a scraped surface heat exchanger going to approximately 72 to 75 degrees for a few minutes, followed by homogenization and warm filling, and then we have.
The opportunity to have a long shelf life, at least 6 months.
The pasteurization step can also be done at tubular heat exchange or bats Coopers or.
A similar equipment.
Going further to feta cheese produced in the high yield method.
Feta cheese, is produced either by ultrafiltration, and, or, or using a cheese vat.
And normally the yield is around 30%.
If you use the ultrafiltration instant, a little higher.
In this case, we offer two kinds of feta cheese from the high yield concept.
One is acidified feta cheese where the acidification is done with a food grade acid, and the other one is a solution reducing.
The lactic acid bacteria.
In this case, the, the feta is the creamy feta type which has a brittle structure and a, a nice creamy salty flavor.
It's continuously production with 100% yield, and the, and the consumer application is normally a salads or for cooking.
If we look into the process, which is here, we have, in the mixing step, of course, now we are adding also quite a high dosage of the Nutrila together with.
With the food ingredients, we have a preheating and so forth, and then we have the white mass in a buffering tank, and the interesting part here is that it needs to be added salt and granite and then gluco delta lactone TDL to ensure the acidification.
And this is the tricky part, but there are companies out there which are Very, very experienced in doing this, and we can also give advice on that, but the typical part is, and this is done in special mixes and the filling could be in tetrabras, could also be canisters or pockets.
But the filling takes place immediately after the addition of these ingredients, and then the transformation from a fluid white mass into a solid feta cheese takes place inside the packaging.
So the packaging needs to be to be left at room temperature around 27 to 30 degrees for hours until the pH is lower than 4.5, and then the cheese can be transferred to cool storage, and within three days, the texture is firm enough for distribution.
High yield ricotta is the 3rd cheese application I'll mention.
Normally ricotta is a known Italian product which is also growing in the markets and it's mainly used for desserts like demonstrated here on the picture, cheesecake, but also widely used for filling in pastas.
And so forth producing ricotta in the traditional way, you have a very, very low yield, actually only 3% producing ricotta from regular cheese whey, the yield is only 3% and the remaining 97% is without any value because you have cooked the whey and actually taken out the value part of it, which is the whey proteins and turned it into ricotta.
So this is a big , challenge for the producer of we got to get rid of the remaining weight.
In this case, the solution that we offer is for the spoonable ricotta type, which is mild and creamy and but still have this soft, crumply appearance and soft grains when consuming the product.
If you look into the process of that, after the mixing and preheating, homogenization, we have a heating step where we do not cool down to a fermentation temperature like we do with feta and cream cheese, in this case only cooling the white mass at approximately 10 degrees, 10 degrees, and Before filling into a buffering tank, so we have a warm white mass in the buffering tank, and here is added a little bit of salt and a little bit of citric acid in order to lower the pHs, and then it should be left for approximately 20 to 30 minutes.
And during this time, the consistency and the appearance will turn from being fluid and And the shiny to to being more viscous and and rough in the structure and having this grainy structure, which we're looking for in a ricotta product.
When this texture disappeared, we can pump the product with the filler and have a warm filling step here, and which is absolutely an advantage producing products, so we can have an interesting long shelf life.
The final key solution is for mascarpone.
Which is also a very known, , Italian soft cheese type, known for the dessert tiramisu, but also used for different purposes in cooking, for example, for pizzas.
And in this case, we're normally also looking at a standard yield of 50%.
Where you use filtration systems to, to, to, to increase the dry matter and especially the fat level to more than 40 from a regular cream.
In this case, it's not necessary because we have this batch production system which gives 100% yield and on top of that, in a quick processing.
And let's look into that.
In this case, we demonstrate with the use of a cooker.
In this case, it's a Stefan cooker where you mix the ingredients, milk, cream, and butter.
So when it's melted, the, the butter, and it's homogeneous, then you can add the Nutrila and mix it in and heat to 95 degrees for 5 minutes.
And then once again, similar to the ricotta, actually, we take out the The white base here from the cooker into a buffering tank and adjust the pH to approximately 5.7, followed by 30 minutes of curdling.
And then, differentiating from the kota, we now need a homogenization and a warm feeling.
And this, in this way, you have this, after two days of cooling, you have this very firm.
But still spreadable but delicious product called a mascarpone in a way without any waste and in a very fast, quick production method as.
This was the last solution that presented from my side today.
Now I'll pass the microphone to my colleague Tom Jensen, who will introduce the acid we, concept.
So here you go, Tom.
Thank you, Klaus, for that.
Now we Keep on with the focus on the producers who do not decide to go the way Klaus just described, but to continue to produce these types of products by separating and by that getting acid we.
I'm going to focus on 3 areas maximum out of milk.
Acid weigh your new material and of course applications where to use acid weigh.
So why is it actually important to get the maximum out of your milk and not to have any waste products?
And there is a growing Consciousness from the consumers.
That all products that they buy has to be produced in a sustainable way.
There's also by that a growing demand to To reduce the amount of food waste in the world because we actually don't have food enough in the world to feed the population, so it's important to get the maximum out of And the raw materials we have available.
And of course there's also a cost optimization issue here to transfer, transfer the.
The nutrient value that you have in the acid way into consumer products.
There are some challenges by doing that.
Otherwise I'm sure it has been done before.
But now, 3 or 4 years ago we really decided to look into this and try to develop ingredients which could help to To utilize as a way for the producers.
One of the challenges is, of course, to process a product at low pH.
It's known that if you increase the protein level.
Of this acid weight by adding milk or milk powder or MPC.
Generally speaking, adding caffeine into a low pH product and after that try to heat it.
It doesn't work.
The caffeine will precipitate and you'll not have a good finished product.
We have done a lot of application work and also R&D work in our Processing department and have developed neutrallux which can stand this low pH and still be able to eat.
Another issue or challenge is of course the producers.
They have to To think about acid whey as their new ingredient and then of course they have to treat it like Like they treat the milk.
Today many treat it like waste and sell it as feed, sorry, yeah, feed for animals, so.
Maybe they don't treat it in the best way, so we have to upgrade.
Your way of handling this ingredient.
And of course the last challenge is how to communicate with consumers.
That this product is Healthy, it's has a good nutritional value and it's good for the environment, so these claims have to be explained for the consumers.
To be able to sell this new product on the market.
And we have, of course, solutions for that.
That's because we presented this concept.
So the solutions we can help you with is In the application we have experts who can really Define and describe all the issues that the potential producer might have.
It comes to equipment.
What equipment do they need?
What process line do they need?
How to add the protein, how to, We find a recipe.
And what Packaging materials should they use all the, all the practical issues, something that we are very excited in doing.
Or in advising our customers, so we have a dedicated team.
Who covers the world more or less.
So yeah, just give us a call and then we'll we'll supply these technical experts.
If you need it.
And then of course we have a solution for different products.
I'll come back to that later for the different applications and different products.
And we can also help you in the marketing angle how to the vegetation of acid waste from a byproduct to a good raw material with some value for the producers.
This is what we offer.
Now I'll go into details about how to how to handle the exit wave because that was one of the challenges I mentioned before.
So you need to You need to treat the acid way like you treat your milk more or less.
So right after your, your separation, you have to, To pasteurize and cool it.
Under good conditions.
So just like your milk intake, you treat your milk when you receive it.
Same you do with acid weight.
Make a, Low heat pasteurization 72 to 70.
5 degrees just like milk for 15 seconds.
Then you cool it down to 6 degrees and then you have a good raw material for at least 3 days in your factory.
There's of course production of specialties like cottage cheese.
You might need to install a kind of nutrition system.
To take the cheese grains out of the way before you.
I appreciate it.
But for walkway, skiway or Even green cheese, this is not needed.
You can just pasteurize and cool, and then you have your, your new ingredients.
Just in a silo.
Next to the milk Yeah, try to emphasize the The nutritional benefits.
You can find in acid way.
It has a Protein content not that high, but still it's around 0.5%, so There is available content of protein in acid which you can use.
Of course there's a small amount of fat.
Not much, but there is a small amount of fat.
There is a quite high amount of calcium, more or less like in milk, so this is important for For the bone health, there's a high amount of magnesium and also potassium and phosphorus.
All of these minerals are actually Replacing more or less the minerals from milk.
If you decide to start from milk, you might as start and have more or less the same minerals.
This is more described on the next slide where we compare.
Benefits the water.
No Yeah, so here we compare the acid we to milk and to water in the in the nutritional perspective.
So as you can see, calcium.
Level is more or less the same like milk 120 mg.
Magnesium the same.
Potassium also more or less the same, so it's only protein and fat.
Lower And of course it's a lot higher than you have in water.
And if you speak about the value or the cost.
For you You might compare it to water because But it's always For free.
You have it in your factory, and if you sell it today, normally you don't get anything for it or you might even pay a little bit to get rid of it.
So it's a In many cases, a free ingredient with some traditional value.
And a lot higher than water.
Yeah, so that was about the benefits.
So now we go to applications where can you actually use as way would you use the final products.
For the market, for the consumers.
That's the White rarity.
The first one is fermented drink.
As you can see with the green arrow, this drink contains 47% of acid whey, so more or less half of the recipe is acid we.
And there's some water and there's some.
And the finished product.
Has 3% protein and 1.5% fat, so similar to drinking yogurt produced from milk.
And the process is also similar to drinking your process.
Where you in the beginning mix your ingredients acid whey water and the dry ingredients.
And you preheat pomegranized and paste rice like a standard yogurt line.
Also, the fertation is like a yogurt.
After the conversation you were organized, Cool it and add the fruit and then.
So a very stand up, you're drinking your line.
Just the raw material is based on acid weight and.
Here we compare the Nutrilu solution with kim milk powder.
You see on the left side it's a kind of photo of the finished product.
After 7 days of storage.
So you can see the one with skim milk powder as I explained in the very beginning that you add skim milk powder to this opiate raw material, it will precipitate.
Yeah, it will precipitate and you'll have a completely unstable finished product.
Put on the market and the consumer will not like it.
But the neutral solution it's completely homogenous and no separation during life.
Another product you can produce from is dessert.
Kind of long life products which is If you speak about the market, you can produce it in Europe and send it to different areas in the world with a 6 month.
Out of Yeah, at ambient temperature.
Again, it's around 50% of acid weight in the recipe.
And the nela to increase the protein level again up to 3 and 3% fat, so this is like milk.
Similar product but with other ingredients added to change the, Taste perception could be.
Again, it's a long life product.
Based on acid weight.
And new luck and of course added some.
Yeah, Sizes to get the taste you require 3% protein and 5% fat, so it's actually quite low fat on the market.
Very nice taste and texture and Quite popular.
In the application at least.
Another product, acidified drink again, a long life product.
So long life means 6 months at ambient temperature.
Again, around 50% of acid waste and water and nutri luck.
And also very suitable for exporting, I would say out of Europe if you have access to a lot of acid waste in Europe.
You can produce these acidified drinks and export.
To other countries outside Europe.
Here is the process for that also quite simple.
You produce it on.
On your yogurt line where you mix the ingredients you pasteurize, pomeganize, and pasteurize again.
And pull it.
Here you have two options.
This one is only showing one with the hot filling process.
But if you have a septic filling line, you can also fill at 20 degrees and have a long life product.
These are the two options, but for a yogurt factory it's not normal to have.
Aseptic feeling, so you have to feel at 70 degrees to keep it a long shelf life.
Now we're going to the cheese area because it's also possible to produce different kinds of cheese seeds.
Cheese is based on acid whey.
It's a cream cheese.
So it's what you can call a recombined cream cheese based on acid whey and water and butter and nutri.
Again with a protein level around 7 and 25 fat, this is a typical recombined.
Where you replace some of the water with acid we and utilize the protein and the minerals you have in this acid way.
Process description.
This is just to show that it's a kind of patch pasteurizer.
So here we demonstrate Stefen Kruger where you mix all your ingredients and you do your heat treatment, and after that organize and filling.
Very simple process for recombined cream cheese.
These portions More It's the same.
You just here you add some melting salts to have another texture in the final.
But the process is similar to the.
Another type of cheese with a little bit different texture is these jar cheeses, more spreadable processed cheese.
It's also possible to produce based on acid weight.
So this is my final slide just to to recap the.
The main advantage or benefits by using in new applications.
So of course you are reducing your waste, you utilize it.
You are able to sell it instead of giving it away.
You have multiple applications, as I just demonstrated.
You can produce a lot of different products all is the same line for cheese and the same line for the fermented or the acidified products.
You also utilize the nutritional benefits from the acid waste, all the minerals and the proteins that you have in the acid.
Used for food and not for me.
100% yield means that you get the maximum out of your milk you use all.
Ingredients or the nutritional value from the.
Actually it's a raw material, not a waste product.
It's important for you to remember, so you have to treat it like a raw material like your milk and not as a waste product.
All the solutions are pure whey protein, so there's a unique and nutritional composition with pure whey protein.
And finally, all your products.
Food tasting.
And they will not do the self we recommended.
Thank you, thank you both very much for two highly interesting presentations on sustainability opportunities in the dairy industry.
And now we'll go to a few questions.
So if you have any questions that you'd like to ask any of our speakers, please send them through.
But I'll just first start with, with Torbin.
Just in terms of of applications, can, can acid whey be used together with milk, skim milk powder, milk protein concentrate or starch?
I can answer that question.
Yes, I think I also mentioned in doing the presentation that if you add caffeine.
To an acid way, it will precipitate during a heat treatment.
So that's a known phenomenon from, from caffeine, and even a very small amount of caffeine will precipitate and destroy the finished product.
So you have to, We have to stick away or stay away from caffeine in these applications and use pure whey proteins.
OK.
OK, and another question, I guess why is it important that the acid waste pasteurized and cooled right after separation?
Again, it's because you have to upgrade this acid way as your new raw material in the in the dairy, so it has to be treated.
Like you treat your milk, you need to To make sure that there will be no contamination during the storage, so it has to be pasteurized just after the separation, so you.
Kill the bacteria and destroy the, the enzymes, so we'll have a more, self, , Yeah, more stable product during the shelf life before you process it further.
And, of course.
The cooling is, is also important, but the most important is actually to pasteurize it right after the separation because you have these alive.
Lactic bacteria in the acid way coming from the fermentation of the skim milk before separation.
So you need to kill these.
Bacterias.
And then after that you can store it.
In your in your factory like you store the milk and use it during the next 2 or 3 days.
OK.
OK, and I guess a question for, for Klaus.
It comes from, from Joseph.
What, what about the use of, when it comes to high yield for, use for cheeses like fresh mozzarella, semi-hard processed cheese, and soft surface, ripened cheese like brie?
As these traditional cheeses, we do not offer solutions, high yield solutions for that.
It's, it's a difficult application to work with this as we have the reaction with the rennet, whereas the applications that we mentioned has another kind of separation done with separator also filtration.
Traditional cheese, the separation from the reaction with the rennets.
So at this point we do not offer solutions for the mentioned cheeses.
OK.
Can you maybe give a bit more, an impression of the, the composition of Nutrallac and what, what's, what it's based on?
In the presentation, we present quite a few neutral like names in the different applications.
But in general, all the protein used for the acid weight application is pure whey protein.
Because it has to be a special.
Fraction with the with the capability of being stable during ferization at low pH.
In the other areas in the high yield processes, it's it's a milk protein.
The neutralla, so it means it has both cassine and whey inside.
OK.
And in terms of of the high yield, where Klaus, where are some of the early application areas that you're you're seeing it being used and which, which type of markets is it starting to appear on?
We have worked with this high yield production method for quite some years in other foods ingredients, and in the last 3 to 5 years, we have our team of specialists has implemented these solutions that Quite a lot of customers, so we have customers today producing cream cheese, labne, feta cheese, and Greek yogurt to mention some today.
So we see the interest for this being quite significant, yes.
OK.
And then a question for for Torbin, in terms of, in terms of the cost of acid weigh, how, how would you rate that?
And how, how does it compare to other competitive products?
Yeah, it's, it's impossible to give a clear answer on that.
It really depends on the value of The acid way, what the value it gives for the unique producers.
Some producers pay money to get rid of it for feed or for biofuel or or waste of any kind, and also a few producers receive a small amount of money for the acid we for.
For the local pig farmers.
But in general you can, you can say it's very low value for the producers.
It's not even close to what you get from milk.
It's a few euro cents per.
Per kilo that you can get and in some cases as I say you are actually As to pay to get rid of it as a waste.
And are there any label, are there any labeling considerations to take into account?
How, how does, how does it have to be labeled?
The acid whey can be labeled as, as whey, just as whey on the label, and, of course, all the other ingredients that you, you have seen.
In the recipes, in the presentation, of course you have to label all the ingredients, but the The whey acid whey can be labeled as whey, and then you have to lab the water and all the dry ingredients, of course.
OK, thank you very much.
I guess that's about all we have time for today.
So my thanks to our speakers, Klaus Anderson and Torben Jensen of Arla Foods ingredients.
So for your information, a link to the on-demand version of this webinar will be sent to you by email within the next few days.
And of course, if you have any further questions or inquiries regarding regarding our webinar or services, you can feel free to send an email to robin@cnsmedia.com or you can visit our website food ingredients first in order to keep up to date with the developments in the food ingredients space.
And just to let you know that our next webinar will be on the snacking sector and is entitled Enter the Potato Snack World, and it will be held on June 30th.
But for now, thanks again for your attention and have a great rest of the day.
