![Using acid whey in functional preparations – a new way to process dairy waste [World News]](https://foodcom.pl/wp-content/uploads/2023/09/Foodcom_World_News_Industrials-1520x760.jpg "Using acid whey in functional preparations – a new way to process dairy waste [World News]")
- The challenge for producers in the dairy industry is the sustainable and efficient management of waste products such as whey.
- Modern technologies, such as advanced fermentation, filtration and monitoring systems, enable better use of such by-products.
- A new concept is the use of acid whey in high-protein dairy products for direct consumption, such as yoghurts, beverages and desserts.
Why is dairy waste a challenge?
The diverse composition and large volume of dairy waste are sometimes a challenge for dairy producers these days. Whey or residues from milk production are rich in organic substances that may have energy potential. However, their efficient conversion into energy requires innovative technological solutions, as Dariusz Jasak, CEO of SEEN Technologie, admits. In doing so, it is necessary to meet the stringent environmental standards imposed on the dairy industry and to continuously monitor and adapt processes. SEEN Technologie applies such dairy waste management solutions as modern fermentation systems.
New ways to process acid whey
A particular challenge for producers in the dairy industry can be the disposal of whey acid, which arises in production where acid coagulation of milk is used, i.e. mainly in the production of cottage cheese, ricotta cheese or Greek yoghurt. Acid whey has so far been considered a waste with little potential for reuse, while its proper and environmentally safe disposal requires prior treatment and neutralisation. Acid whey is sometimes used as a fertiliser or processed through anaerobic digestion with biogas, as the producer Yoplait General Mills does. The producer Chobani, on the other hand, uses filtration systems to recover water from the acid whey.
However, ways are still being sought to efficiently recover proteins, lactose, minerals and organic acids from sour whey. The latest idea is to use acid whey to produce high-protein dairy drinks, yoghurts and desserts. The manufacturer Arla Foods Ingredients is offering consumers products with 50-73% acid whey in their composition. This is an excellent step towards upcycling practices and sustainable production in the dairy industry.
