Arla Foods Ingredients has developed a new solution for cream cheese manufacturers which can drastically reduce production times and increase yield, according to the company. Nutrilac CH-7694 is a whey protein-based ingredient developed by Arla at its application centre in Buenos Aires, Argentina, and the company says that the ingredient can reduce the cream cheese manufacturing process to just 30 minutes while simultaneously increasing product yields. Traditional cream cheese production techniques can take up to 20 hours and also generate significant quantities of acid whey, making the process inefficient and expensive as it also occupies production line space for an extended period of time. However, Arla’s new solution works by eliminating the fermentation and separation processes from cream cheese production, which reduces manufacturing times and eradicates the production of acid whey. The solution “is easy to handle and highly-versatile” while also delivering “excellent flavour and texture”, and the ingredient is suitable for applications such as cream cakes and sushi products. Aparecido Silveira, industry marketing manager for Dairy at Arla Foods Ingredients, said: “Our new high-yield solution is a great way for cream cheese-makers to cut costs and increase profits. “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.”
Dairy co-operative Arla Foods Ingredients has cut the time of producing cream cheese while increasing yields with its whey protein-based Nutrilac CH-7694, which can make cream cheese in 30 minutes, compared to the traditional time frame of up to 20 hours, and without producing acid whey. The new process is expected to be ready for sale by mid-2017.