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How to revalorise whey

HOW TO REVALORISE WHEY
  • Obtaining an allergen-free serum for better positioning in the market is now possible.
  • There is an alternative to conventional additives as an effective defence against clostridium that will allow you to apply a clean label to your final products.

For every kilo of cheese you produce, you generate around 9 litres of whey. That's a lot of whey to make use of. Historically, whey has been considered a waste product.

Whey as a by-product.

A few decades ago, what had been a problem to manage, has become a by-product of high nutritional and technological value that as a dairy company you have probably already known how to take advantage of. At Alifarma we have a proposal that could decisively help you to revalue whey: a specific solution to obtain allergen-free whey, which would allow you to better position your products in the market.

There is a but and a WOW! in this story. I'll tell you:

To ensure the food quality of cheeses, lysozyme is used in most cases as a food additive that acts as an effective defence against clostridia.

Although this bacterium does not constitute a risk for the consumer, it negatively affects the quality of the cheese and its use is therefore often more than justified.

The crux of the matter.

The lysozyme that is added to the milk from which the cheese is to be made is extracted from egg albumin, and egg is an allergen that has to be labelled in the final product... and by-products.

WOW, then:

Could I get an allergen-free serum with a cleaner label? Could I better position my by-product and stand out from other options on the market?

From Alifarma we can answer the first question, the second you will know much better than us without a doubt. 

The proposal that will allow you to differentiate your serum in the market.

Thanks to DairySafe™ (DSM), a range of unique ferments that naturally generate nisin, you can achieve an allergen-free whey with a totally clean label. 

  • Unlike other alternatives on the market, this unique and exclusive range of starter cultures acidifies and adds interesting flavours to the cheese.
  • DairySafe™ can be used regardless of the type and quality of the source milk.

If you want to achieve cleaner labelling on your whey, without the need to name allergens other than milk allergens, contact us and we will tell you all the details.

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