Canadian skim milk at the heart of sustainable food innovation

Targeted research priorities

Technological properties of dairy matrices
The aim of this research is to investigate the functional properties of liquid dairy protein concentrates and the factors influencing their stability, functionality and safety.

Eco-efficient processing
This project focuses on optimizing the use of skimmed milk in the dairy industry by developing new, more environmentally-friendly processes.

Project summary

The production of butter and cream generates skimmed milk, which is difficult to valorize despite its proteins with exceptional nutritional and functional properties. With the export of skim milk powder restricted by Canada’s economic agreements, it is becoming crucial to redirect this milk towards high-value uses. Milk protein concentrates (≥ 85% protein) represent a promising option, but their costly production and poor rehydration properties limit their potential.

This project explores the production of liquid milk protein concentrates for human nutrition. This approach avoids the challenges associated with dehydration and aims to control the stability, seasonality, safety and functional properties of liquid concentrates. The aim is to develop an innovative and efficient method for producing liquid concentrates, offering a high-quality nutritious ingredient that is adaptable to the needs of the food sector and competitive on the international market.

Expected results

The results expected from this research are essential for improving the competitiveness of the Canadian dairy industry. The project aims to add value to surplus solids non fat (SNF) by developing liquid milk protein concentrates (LMPCs) for human nutrition. These high value-added ingredients will offer increased revenues for producers and processors, thanks to their classification in a higher category than skim milk powder.

Large companies and medium-sized processors will benefit from this program through collaborative solutions, such as infrastructure pooling or regional partnerships. Using technologies already available in the plant, this project adapts to the sector’s current needs, while exploring emerging, more eco-efficient processes.

The economic and environmental impact of the various recovery scenarios will be assessed, and the most promising technologies will be documented for transfer to industrial players. Finally, this work will serve as a basis for future developments, particularly in the production of exportable ingredients.

Main achievements

• Training three master’s students and two doctoral students in food science
• Presentation of results at the Forum Techno and Novalait annual meeting
• Lectures and poster presentations at national and international conferences
• Writing scientific articles
• Dissemination of results through knowledge transfer sheets
• Organization of extension activities for processors.