Dairy serum.

From waste to bomb flavor.

SERVICE
Search and development of new products with fermentation techniques.

YEAR
2023

If we want to create a positive impact, we are going to look for what is creating a negative impact.

«Cheese making is one of the food transformation processes with the highest proportion of waste in the dairy industry»

Between 80-90% of the total milk is eliminated in the form of dairy serum.

Currently, dairy serum cannot be poured directly, it must be treated or reused in the same facilities, which leads most producers to revalue this by-product by converting it into livestock feed.

We focus on this own project to:

• Promote research and development of foods of high gastronomic value from local by-products.
• Focus on the recovery of discarded food.
• Prioritize its use for human consumption.

Initial challenge

The main challenge is that it is a very delicate product. The technological and economic limitations for dairy serum processing are highlighted, since it is a very atomized and dispersed sector, which makes the organization of a collection system more expensive.

Route

Working on the search for new proposals with fermentation techniques for the development of new foods of high gastronomic value, together with the Fundació Alícia.
We propose different product lines to finally select the most viable prototypes for the following pilot plant tests.

Conclusions

Project currently underway.