Company has developed a stabilising system that makes it possible and economical to create fermented whey desserts using yoghurt cultures
A by-product of cheese manufacture is large amounts of sweet whey. This is used for many different things, including cheese specialities, whey drinks and whey powder.
Hydrosol now offers another option. The company has developed a stabilising system that makes it possible and economical to create fermented whey desserts using yoghurt cultures.
In some markets, to save money when making yoghurt, part of the milk is replaced by whey or water, but there are limits to this. The formulation must have at least 50% milk to give the yoghurt a smooth, gleaming texture and a pleasant mouthfeel.
With the Stabisol JOC 2 stabilising system, it is now possible to replace the milk entirely with sweet whey. The whey is mixed with fat, sugar, stabiliser and yoghurt cultures, and fermented. The fat can be animal fat such as cream or butter, or vegetable fat like oils, depending on availability. Instead of fresh whey, whey powder and water can be used.
This whey dessert is an attractive concept for European dairies focusing on the export market. Sebastian Barsch is a product developer at Hydrosol and specialises in yoghurt, and notes: 'With our new stabilising system, we give cheese makers a double benefit. They can profitably market their excess whey, and they can also take low-cost yoghurt-like desserts to market. This lets them use the increasingly positive image of whey protein to boost revenues.'
Whey protein is now recognised as having very good nutritional properties. Whey is also much cheaper than milk.
Like traditional yoghurt, these fermented whey desserts can be mixed with various ingredients, such as flavourings and colours added at the start of the manufacturing process, or fruit preparations added after fermentation.
Through its close co-operation with its sister companies in the Stern-Wywiol Gruppe, Hydrosol can offer its customers individual consulting in this area. And not just that; with its sister company OlbrichtArom, Hydrosol can also offer all-in compounds with customer-specific flavouring.