Zero-Waste Dairy Production Solutions

Dairy production takes a sustainable leap forward with Arla Foods Ingredients’ launch of its 'Maximum yield, no acid whey' concept -- an innovation designed to eliminate acid whey from strained dairy processes. This new approach utilizes the company’s Nutrilac® HighYield milk proteins to help manufacturers achieve 100% milk yield, marking a breakthrough in both efficiency and environmental impact.

Traditionally, strained dairy production results in nearly two-thirds of milk being discarded as acid whey -- a byproduct that poses both nutritional loss and costly disposal issues. By incorporating Nutrilac® HighYield before fermentation, Arla’s method entirely bypasses the need for acid whey separation, enabling dairies to scale output or maintain volumes using up to 85% less milk.

This shift streamlines processing and aligns with the growing consumer demand for sustainable, protein-rich dairy products. Arla has also introduced four high-yield product concepts, including Greek-style yogurt, two types of cottage cheese, and cream cheese, all benefiting from the water-binding properties of Nutrilac® HighYield to preserve texture and shelf life.