Nutrilac to launch at Gulfood Manufacturing

Arla Foods Ingredients is set to launch Nutrilac® whey protein-based solution at Gulfood Manufacturing (6-8 November 2018, Dubai). The company's new product aims to help dairies reduce wastage in the production of labneh cheese, a soft cream cheese with a yogurt-like taste popular in the Middle East.  

In labneh cheese production, only about 30% of milk used goes to the finished product, with the remainder entering the waste stream as acid whey. With Nutrilac® yields can increase to100% of the milk used. The end product will have the same qualities as classic labneh cheese.

Furthermore, ultrafiltration for separating the curd from the whey is not necessary when Nutrilac® is used. It is also possible to make labneh cheese on an existing yogurt line. This gives manufacturers the option to diversify and expand their product range with minimum extra investment.

Dairies can reduce wastage during labneh cheese production when they use Nutrilac®  whey protein-based solution.

In trials conducted at Arla Foods Ingredients’ dairy application centre, labneh cheese made with Nutrilac® was found to exhibit the same smooth and spreadable texture as classic labneh cheese produced in the traditional way. Nutrilac® labneh cheese was also shown to outperform labneh cheese made with standard milk protein isolate, scoring better for firmness, mouthfeel, creaminess and taste.

Claus Bukbjerg Anderson, Senior Category Manager, Cheese at Arla Foods Ingredients, said: “Labneh cheese made with Nutrilac® breaks the low-yield tradition to provide a solution that addresses three key challenges: poor milk utilisation, acid whey side-streams and the need for expensive ultrafiltration equipment. It all adds up to a high-yield manufacturing process that delivers an end-product with a classic taste and texture.”

Arla Foods Ingredients will be on Stand S2-D6 to demonstrate how Nutrliac® solution can cut manufacturing cost for white cheese. The company notes that inflation and rising retail prices in countries such as Egypt, Saudi Arabia and UAE – where white cheese is particularly popular – are putting pressure on dairies to keep costs down to affordable levels. Its solution cuts protein content without changing creamy texture and dairy taste.

Arla Foods will also showcase an innovative solution – based on Nutrilac® – that facilitates the production of a creamy, rich Greek yogurt using 100% of the milk processed with no acid whey by-product. This means it is possible to make Greek yoghurt on an existing standard yogurt line, with no need for costly separation equipment ­– a real advantage considering that Greek yogurt is just beginning to make its mark in the Middle Eastern market.