Acid whey is a big dipper thanks to new protein solution

摘要

Arla Foods Ingredients has developed a protein solution that enables manufacturers to make delicious high-protein low-fat dips using the acid whey they have left over after making Greek yogurt. It's estimated that Greek yogurt manufacturers in the US generate about 1 million tonnes of acid whey every year. But simply by adding Arla Foods Ingredient's unique Nutrilac~® whey protein to a mixture of acid whey, water and cream, dairy companies can create a high quality dip that is typically only 6% fat and contains 4% protein. The finished product is very stable with a shelf life of about six months, and offers a smooth and creamy mouthfeel with a fresh, clean flavor that is easily enhanced with sweet or savory inclusions. The dip is perfect for snacking occasions and for 'nibbles' before dinner parties.