Page 26 - Dairy Dimension - Mar-Apr 2025

| Volume 1 | Issue 3 | Mar-Apr 2025 ARTICLE
Maximizing Milk:
How Technology Drives Valorisation
Across the Dairy Chain
by Shreesh Kashyap, Neologic Engineers
In today's dairy industry, every drop of milk holds
untapped potential. With global demand for dairy
products evolves, producers face a dual challenge of
meeting consumer expectations while optimizing
operational efficiency. Fortunately, advancements in
technology and smart processing systems are
transforming how dairies extract greater value from
every liter of milk. From whey protein recovery to by-
product utilization and product diversification, these
innovations are redefining the dairy chain.
Unlocking Value Through Whey Protein Recovery
Whey is the liquid dairy by-product produced during the
when making of Cheese, Casein and Paneer. Before
gaining popularity, whey extracted from cheese and
paneer was typically used as low-value ingredient for
baking or as animal feed or often drained off resulting in
high effluent loads.
Today, whey protein is a cornerstone of Dairy
Valorisation, thanks to sophisticated separation and
filtration technologies. Membrane filtration systems
enable dairies to precisely isolate high-quality whey
proteins, transforming what was once waste into high-
value products. These proteins, rich in essential amino
acids, are in high demand for sports nutrition, infant
formula, nutraceuticals, and functional foods.
There are various types of whey products on the market,
ranging from demineralized whey to protein isolates,
hydrolyzed proteins, and hydrolysates, each catering to
specific applications and nutritional needs.
Advancements Through Membrane Filtration
Technology
Membrane filtration is a cutting-edge technology used to
Shreesh Kashyap separate milk into its individual components, such as
casein &whey proteins and lactose. Ultrafiltration,
Shreesh Kashyap is a seasoned Mechanical Engineer from COEP Pune Nanofiltration, Microfiltration and Reverse Osmosis are
with over 40 years of experience in the dairy processing industry. He
has held key leadership roles at Alfa Laval, Larsen & Toubro (L&T), and now some of the most commonly used membrane
Tetra Pak, contributing extensively to project engineering, technologies in modern dairy processing.
commissioning, and end-to-end solutions in dairy, UHT, beverages, Key benefits of membrane filtration technology include: modification, and spray-drying now enable the creation
and cheese processing. Currently, he serves as an advisor to Neologic
Engineers, focusing on optimized process solutions, innovation, and · Production of high-value dairy ingredients:
industry consulting. Enables the creation of specialized products like whey
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| Volume 1 | Issue 3 | Mar-Apr 2025
protein concentrates (WPC), isolates (WPI), and cognitive enhancement.
lactose-free milk.
Using enzymatic hydrolysis, dairies can break down milk
· Extended product shelf life: Improves safety and proteins into smaller, more bioavailable peptides with
shelf stability by removing contaminants and spoilage
targeted benefits. These can be incorporated into
organisms, especially in premium pasteurized milk beverages, powders, and even snack bars, allowing
processors to diversify their product lines without
and extended shelf-life dairy products.
· Energy and resource efficiency: Optimally designed deviating from their core strengths.
systems—such as those by Neologic Engineers using Smart Processing Systems & Packaging Solutions
Alfa Laval spiral membranes—reduce energy Valorisation doesn't stop at product innovation—it
consumption and the use of water and cleaning extends into operational excellence. Smart processing
chemicals, offering a more sustainable alternative to systems use automated controls and real-time
traditional separation methods. monitoring to ensure product consistency, reduce trial-
For dairy processors, whey recovery is more than just an and-error, and minimize costs. IoT-enabled equipment
additional revenue stream—it's a shift toward higher and predictive maintenance tools further enhance
plant productivity and overall operational
throughput and minimize downtime.
efficiencyModern systems can process fresh whey and
integrate seamlessly into existing cheese production Energy efficiency is also key. Advanced heat recovery
and regeneration systems reduce the energy needed for
lines, boosting yields without major capital investments. pasteurization and drying, lowering environmental
For instance, a mid-sized cheese plant processing impact and operational costs. For large-scale dairy
100,000 liters of milk daily can recover whey proteins processors, even a 10% energy reduction translates to
and lactose to produce demineralized whey powders significant savings that can be reinvested in R&D or new
(DM) or whey protein concentrates (WPC), generating product development.
thousands of dollars in additional monthly Smart packaging solutions are emerging as critical tools
revenue—depending on market conditions—while also for product traceability and quality monitoring
cutting waste disposal costs. throughout the supply chain. These include embedded
Turning By-Products into Opportunities QR codes that provide consumers and retailers with
Beyond whey proteins, technology is enabling dairies to information about processing, quality, and traceability.
extract value from other by-products once considered Advantages of smart packaging:
waste. Pharma-grade lactose and whey protein
particulates are becoming viable products thanks to · Real-time quality monitoring
innovations in extraction and refining processes. · Timely sales before expiry to reduce food waste
· Improved supply chain transparency
Technologies like reverse osmosis, nanofiltration, and Plants equipped with sensors and data analytics can
ultrafiltration allow producers to concentrate lactose for
use in pharmaceutical and nutraceutical applications. fine-tune temperature, pH, and bioactivity, ensuring
Dairy processors can evaluate their cheese and paneer consistent results at scale. Today's technologies can flag
whey streams to match them with these emerging issues before they escalate, allowing for proactive
interventions.
technologies, shifting from a single-output model to one
that treats milk as a multi-faceted resource. After The Future of Dairy Valorisation
Before
As the dairy industry evolves, those who can maximize
Diversifying Into Functional and Nutraceutical
Categories every liter of milk will stand out. Milk should no longer
be viewed as a perishable, single-use commodity, but as
Consumer demand is driving the dairy industry beyond a dynamic resource full of potential. From whey proteins
traditional offerings. Functional and nutraceutical foods to bioactive compounds, the possibilities are vast.
provide health benefits beyond basic nutrition.
Techniques such as precision fermentation, enzymatic For dairy processors, the message is clear: embrace
innovation, optimize your operations, and extract value
from every drop. The future of milk lies not just in the
of dairy-based ingredients tailored to specific health
outcomes—such as gut health, muscle recovery, or jug—but in the ingenuity that surrounds it.
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