LACTOVALOR Operational Group: Innovation in the valorization of whey as a raw material

Extraction technology for certain substances, such as large-molecular proteins. The best extraction technologies will be investigated, leveraging VELABER's expertise in ultrafiltration, nanofiltration, reverse osmosis, and other technologies. Different components, materials, and pore sizes will be studied, in addition to operating specifications. Finally, the best technologies to implement in extraction systems for components (large-molecular proteins) from whey will be determined.

Modular systems adaptable to different types of cheese factories. Based on the membranes and other elements selected in the previous objective, a complete extraction system will be designed for operation under near-real-world conditions during the project, including all subsystems and components (pumps, sensors, controls, operating sequences, storage volumes, etc.).

New foods that combine extracted components with locally produced ones. A two-pronged approach is contemplated: a) On the one hand, the production of butter from the fat fraction is proposed, which will require prior pasteurization and subsequent processing by churning. Butter will be flavored with a herb typical of the area where the cheese factory is located. From the protein fraction, cottage cheese will be produced, to which some aromatic herbs or mushrooms typical of the area could also be added to create a differentiated product. The new foods to be designed, formulated, and produced will depend on the analyses performed and the extracted compounds, although the initial idea is as described in the previous paragraph. b) On the other hand, the improvement in foods (recipes) already marketed by DEFEDER will be evaluated, assessing their nutritional value.

Figures on the replicability and profitability of the proposed solutions. Economic analysis of the products resulting from the Project (supplemented DEFEDER food products and new foods from BAL DE BROTO), including production costs, commercial value, and production potential. Extension to the sector and economic impact assessment with a view to reaching the entire sector. Analysis of the potential for replicability in other cheese farm sizes, other animal species, and other food products that may require supplementation.