Monday, 07 March 2011 14:26

Making money from acid whey waste

Written by 
Murray Goulburn innovation manager Michael Phillips will use a $20,000 award to find better uses for the by-products from acid whey. Murray Goulburn innovation manager Michael Phillips will use a $20,000 award to find better uses for the by-products from acid whey.

BOOSTING VALUE from whey could earn Australia’s dairy industry millions and improve sustainability, says the winner of a big industry prize. 

Murray Goulburn innovation manager Michael Phillips, who recently won the $20,000 Dairy Australia innovation in dairy manufacturing award, will use the prize money to help find better uses for the by-products from acid whey.

This by-product is of low value and an environmental challenge. He says there are opportunities to increase its value and reduce impact on the environment.

“There is a large amount of excess by-product contributing to large losses for manufacturers and, ultimately, dairy farmers.”

Whey now used for low-value products such as stockfeed has potential as human food of high dollar value.

“We are looking at ways to make this into whey powders and similar products to make the process sustainable and profitable.”

These by-products appear to represent the largest milksolids losses. Phillips believes finding a use for the waste could make the industry more sustainable and profitable.

“This would add additional value to the milk and translate into increased milk price and farm gate returns.”

For Murray Goulburn its 2009-10 sales of this product were at least 10,000 tonnes and returned $9m to supplier farmers.

Phillips plans to use the prize money to visit countries with similar waste management challenges. He will also work with Dairy Australia and other manufacturers to identify and analyse overall losses from excess waste by-product and identify better uses for them.

Phillips has been with Murray Goulburn for 18 years, having started in research and product development.

“I was elated when I won the award, and it’s great to get recognition for the hard work and time put in. I’ve been interested in the concept since we started making lactose 15 years ago although we only started the research in 2009.

“The project team has members from the Cobram and Rochester factories, collaborating with other factories in the region such as Tatura Milk and Kraft.”

Dairy Australia program manager product innovation Mani Iyer says the innovation in dairy manufacturing award was a Dairy Australia initiative to foster a culture of excellence and innovation.

“Innovation is the key to keeping Australia’s dairy industry competitive and sustainable,” Iyer says.

“Dairy Australia is committed to rewarding innovation and encouraging innovators because it is innovation that will keep our industry strong and profitable.”

More like this

Will 40c/kg wash with Fonterra suppliers?

Fonterra will pay an “additional” monthly payment of 40c/kg milk solids on top of a forecast 2017/18 milk price of $5.30-$5.70kg/MS in a bid to retain milk supply.

MG to close three factories, pay $4.95kg

Murray Goulburn will pay suppliers $4.95/kg milk solids for the current season and will repay clawback funds to existing and returning suppliers. It will also close its manufacturing facilities at Edith Creek, Rochester and Kiewa.

ACCC takes Murray Goulburn to court

The ACCC has instituted proceedings in the Federal Court against Murray Goulburn, alleging it engaged in unconscionable conduct and made false or misleading representations in contravention of the Australian Consumer Law.

MG appoints John Spark as Chair

Murray Goulburn has appointed a non-supplier in John Spark as Chairman of the co-op, less than a month after flagging the idea in its half-year financial report.

More from this category

Fonterra taps into Chinese ‘consuming class’

THE SCENE: downtown Beijing.

Beside a bus stop in a cluster of ordinary local shops is a bakery called Wei Duo Mei, open 6.30am to 9.30pm, seven days a week.

To Australians a bakery is no big deal, but to China’s rapidly increasing ‘consuming class’, or new wealthy, the bakery is something special, an opportunity Fonterra has been quick to exploit.

New Fonterra China farm taking shape

 

EARTHWORKS HAVE started on Fonterra’s new $42 million dairy farm in Yutian County near Beijing.

Project manager Kim Mashlan told Dairy News Australia the perimeter fence is complete and other work is in progress. But during the three months of winter progress will be limited.

A2 builds Sydney plant

A2 Corporation plans to build a $10 million processing plant in Australia after receiving $4 million via a share placement.

Domestic consumption rises

The past decade has seen many changes in the Australian dairy industry and none more significant than in the way milk is used in the various states of Australia.

Making money from acid whey waste

BOOSTING VALUE from whey could earn Australia’s dairy industry millions and improve sustainability, says the winner of a big industry prize. 

The recent move by Coles to slash private label milk prices to $1 per litre has caused a huge stir in dairy circles during the past month.

AS THE current season draws to a close, many farmers in southern Australia will be turning their thoughts toward the 2011/12 season and the opening price announcement.

ONE OF Australia's oldest and largest dairy companies is tipping increased financial strength for shareholders and more development opportunities after it is publicly listed on the Australian Stock Exchange in July.

AS ANOTHER season draws to a close; milk prices come 'top of mind' as farmers assess how they've ended the year and put together operating plans and budgets for next season.

Exasperation at years of low milk prices drove South Australian dairy farmers Barry Clarke and Geoff Hutchinson to take charge of their own destiny.

Leave a comment

Make sure you enter the (*) required information where indicated.\nBasic HTML code is allowed.

» Get social

When butter and chocolate collide

TWO New Zealand companies Lewis Road Creamery and Whittakers have teamed up to deliver what must be every dairy lover’s dream: chocolate butter.

Milking it - Ice cream for dogs

EFFORTS to extend the market for dairy know no bounds, with an American company The Bear and The Rat, creating a yoghurt-based ice cream for dogs.