Drive a new Chinese culture for local dairy products
Learn more about cream cheese and skyr and how to increase your yield
What can we find for you?
Traditional cheese
Nutrilac® whey proteins simulate dairy fat in reduced-fat cheese and speed up the cheese ripening process by one to six weeks.
Cream cheese
Whey proteins to optimise the quality of cream cheese
HiYield
Make Greek-style yoghurt and other dairy snacks with 100% of the milk using Nutrilac® HiYield whey protein and the Arla Foods Ingredients high-yield process
https://www.arlafoodsingredients.com/dairy/explore-industry/ingredients--solutions/cheese/hiyield/
White salted cheese
Arla Foods Ingredients solutions enables flexible, high-quality production of white salted cheese for all market needs.
Low-fat ice cream
Interested in reducing the fat content of your ice cream? With Nutrilac® whey protein, you can make deliciously creamy ice cream with 50% less fat.
Mascarpone & ricotta
Our Nutrilac® protein system and simplified process help you produce mascarpone and ricotta faster and easier.
Dairy Beverages
Whey-based solutions for dairy beverages with optimised taste and texture, crystal-clear quality and an improved nutritional profile.
https://www.arlafoodsingredients.com/dairy/explore-industry/ingredients--solutions/dairy-beverage/
Optimised yield
Produce Greek-style yoghurt and other ‘-style’ products similar to quark, cream cheese, ricotta, feta and mascarpone with no waste at all.
https://www.arlafoodsingredients.com/dairy/solutions-functionalities/optimised-yield/
Make acid whey an asset to your dairy business
Arla Foods Ingredients has tested the opportunities to develop fermented whey drinks, cream cheese and desserts with acid whey. Read the white paper.
High-protein ice cream
With a tailored Nutrilac® whey protein solution, you can produce ice cream for weight management, muscle building or general health.
Appealing white cheese with low protein
Arla Foods Ingredients dairy specialists have investigated how to reduce protein in white cheese without losing taste and texture. Read the white paper.