ΠΕΡΙΟΡΟΥ Τ2ΕΔΚ-00783

 

Acid whey from yogurt:

Turning an environmental burden into innovative added value end products

Strained yoghurt is probably the most important dairy product in our country. It has an impressive penetration into the markets of Europe, North America (USA, Canada) and Australia. A significant portion of the strained yoghurt consumed in European countries is produced in our country and exported. Strained yogurt is a powerful brand-name worldwide known as Greek yoghurt or Greek-type yoghurt. The production technology of strained yoghurt results in a high nutritional and consumer-desirable product, but it is also linked to the creation of a serious environmental problem, as for every 100 liters of milk used to make strained yoghurt there are 70 liters of Yoghurt Acid Whey (YAW) produced. Among the main YAW constituents, one can find some of the most valuable milk nutrients, which means that if the industry can find ways to utilize this by-product it can turn an environmental problem into a value-added product. YAW has three main differences with the corresponding by-product resulting from cheese manufacturing: it has low pH, low protein content and high lactic acid content, an extremely hygroscopic substance. Finding uses for YAW taking advantage of its particular properties is an enormous research challenge, which is of particular importance because of the strong national position of strained yoghurt. The transformation of an environmental problem into a value-added product must be initiated by our country.

The aims of the proposed project are: a) to improve the composition of YAW and to incorporate it into dairy products; b) to study the effect of YAW on calcium and iron bioavailability; c) to solve the hygroscopicity problem; d) to study the effect of YAW on the organoleptic properties of meat, with emphasis on tenderness, for which we have particularly promising preliminary results; and e) development exploitation of new products namely sauces and spreads based on YAW so as to take advantage of its tenderizing properties. Based on our preliminary results we consider directly feasible the objectives of using YAW to develop new products (sauces / spreads) based on its tenderizing properties and the use of YAW in the feeding of livestock by solving the existing problem of hygroscopicity. In addition, we believe that improving the composition of YAW will lead to innovative uses in the production of ice cream and liquid yoghurt. Finally, the potential uses of YAW resulting from its possible positive effect on the bioavailability of calcium and iron are the long-term goal of this project. However, since the above-mentioned properties are highly desirable in the infant and baby food industry a large proportion of the YAW produced can be used in that direction.

Our research team estimates that it is feasible to market YAW for some uses in the food sector (tenderizer,sauces / spreads, infant and baby food) with a 20% premium compared to the corresponding price of sweet whey derived from cheese. For its use in the feed industry, we expect to YAW to reach a price similar to that for the aforementioned uses.

Co‐financed by the European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH - CREATE - INNOVATE (project code: Τ2EDK-00783)