24 SEPTEMBER 2018
A new way of making
cream cheese will see the
product’s manufacturing
process slashed
from 20 hours to 30
minutes, thanks to a
new whey protein.
Nutrilac, which
creates a cream
cheese that delivers
flavour and texture
whilst reducing
significant amounts
of acid whey, will
assist with efficiency,
expense and valuable
space on production
lines, developer Arla
Foods says. Easy to
handle and versatile for products
such as cheesecakes and sushi, the
product eliminates the fermentation
and separation processes, which
dramatically reduces manufacturing
times. “Our new high-yield solution
is a great way for cream cheesemakers
to cut costs and increase
profits," global marketing manager
for dairy Aparecido Silveira says.
“It is particularly suitable for dairy
companies looking to get into the
category for the first time because
it requires no extra investment in
manufacturing plant. But it also
has the potential to revolutionise
processes for existing manufacturers
of cream cheese.” Launched at
Food Ingredients South America last
month, Nutrilac will also provide
a solution for making high-protein
drinking yoghurt that delivers texture
and mouthfeel throughout the shelf
life. Silveira says in tests, a 7.5%
protein drinking yoghurt made with
Nutrilac has been found to have a
significantly more desirable level
of viscosity than a similar product
made with a standard milk protein
concentrate. Also set to be unveiled
at the event is Nutrilac YO-4575, a
low-pH, heat-stable protein ingredient
for creating healthy long-life yoghurts
for children’s snacking occasions and
lunchboxes. Tests have also shown
that long-life yoghurt made with
Nutrilac will not develop syneresis
even after six months storage at 30°C.
NEW WHEY
INCREASES
PRODUCTION
Innovative Excellence
For more information about our innovative products visit
us at stand 3018 during Foodtech Packtech expo.
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