Arla Foods Ingredients has launched a “Maximum yield, no acid whey” concept that demonstrates how acid whey can be eliminated from the strained dairy production process to enhance efficiency and maximise yield. On a traditional processing line for strained dairy products, two-thirds of the milk used is typically filtered off as acid whey. This represents a significant loss of productivity and nutrients, and also creates disposal challenges and costs for manufacturers. The new concept … [Read more...] about Arla Foods Ingredients targets acid whey elimination with high-yield solution