Health and Medical News and Resources

General interest items edited by Janice Flahiff

[News release & chip/dip recipe] Center for Dairy Research turns yogurt waste into new products

I’ve wondered where the waste went, this is good news.

From the 6 March 2015 University of Wisconsin-Madison news release

…”The whole goal is to take this problematic mixture of stuff — acid whey — and isolate all of the various components and find commercial uses for them,” says Dean Sommer, a food technologist with Wisconsin Center for Dairy Research (CDR) in the UW-Madison College of Agricultural and Life Sciences.

That’s no easy task.

Food companies have been separating the components of sweet whey — the byproduct of cheese production — for more than a decade now, extracting high-value whey protein powders that are featured in muscle-building products and other high-protein foods and beverages.

Compared to sweet whey, however, acid whey from Greek yogurt is hard to work with. Similar to sweet whey, it’s mostly water — 95 percent — but it contains a lot less protein, which is considered the valuable part. Some of the other “solids” in acid whey, which include lactose, lactic acid, calcium, phosphorus and galactose, make it more difficult to process. For instance, thanks to galactose and lactic acid, it turns into a sticky mess when it’s dried down.

Instead of drying it, CDR scientists are developing technologies that utilize high-tech filters, or membranes, to separate out the various components.

“We’re taking the membranes that are available to us and stringing them together and developing a process that allows us to get some value-added ingredients out at the other end,” says dairy processing technologist Karen Smith, who is working on the project.

At this point, the CDR has set its sights on lactose, an ingredient that food companies will pay good money for in food-grade form.

“It’s the lowest-hanging fruit, the most valuable thing in there in terms of volume and potential worth,” says Sommer.

On a related note, a tasty recipe!  Sweet Potato chips with Greek yogurt blue cheese dip.
Spiciness of chips (chili powder) balances well with sweetness of dip( the honey)
Made them with a Japanese sweet potato (from our local co-op). Took them to the card party group, they did not go over that well.  Put chips in our toaster oven, got braver and made them crispier. Thinking these chips taste better hot (temperature hot).

OK, it was hard to get past the blog title…housewife in training. that’s all I’ll say!
Again, great recipe.

http://thehousewifeintrainingfiles.com/healthy-sweet-potato-chips-greek-yogurt-blue-cheese-dip/

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March 9, 2015 - Posted by | Uncategorized | , , , , , ,

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