Valorization of non-fat milk solids (NFS) and processing co-products: a prospective study

This project addresses the issue of utilization of surplus non-fat milk solids (NFS) as well as the valorization of co-products of dairy processing (cheese, butter, Greek yogurt). In 2019, it is estimated that the Canadian dairy system generated an excess of 75,000 tonnes of NFS (in the form of milk powder), in addition to 265,000 tonnes of milk solids in the form of whey, whey ultrafiltration (UF) permeate, and buttermilk. The valorization of these milk solids, 35% of which result from milk processing in Quebec, is still a major challenge for the entire Canadian dairy industry. Although there are a number of different ways to valorize milk solids and co-products, the ability of dairy processors to adopt a technology depends on several factors inherent to each company (e.g., volume to be valorized, transportation distances, ability to pre-concentrate co-products before transportation, etc.), as well as the economic return (or avoided costs) of this valorization. Each use of NFS and co-products imposes conditions on the processors (e.g. pH, solids content, daily capacity, etc.). All of these factors mean that the issue of NSE and co-product valorization raises technological, economic and environmental issues.

The aim of this project is to generate technico-economic and environmental data in order to develop an integrated approach to the valorization of milk NFS and its co-products. The research project was developed in three stages: 1- The first stage will consist of mapping the sites where milk NFS and its co-products are generated in Quebec, in order to characterize the volumes of co-products by region and thus allow the identification of one or more valorization approaches adapted to the geographical location of the plants. This mapping will be completed by an update of the recent literature (scientific publications, patents, technical reports) concerning the most promising recovery methods in the Quebec context. 2- In a second part, a software for the simulation of eco-efficiency in milk processing, previously developed by the team, will be used to build simulations or scenarios for the valorization of milk NFS, as well as cheese, butter and Greek yogurt co-products. 3- Finally, the work of the third part will aim at developing a decision support tool adapted to each of the milk processing companies on the Quebec territory.