184 S. Bolwig et al.
valorisation options for by- products such as whey, it is important to take a
holistic and whole- system perspective on sustainability. The most technologically advanced options are not necessarily the ‘best’ ones in terms of environmental, economic and social impacts and there will likely be trade- offs
between these three dimensions of sustainability.
Acknowledgements
This work was supported by the Research Council of Norway (grant number
244249). Mads Lykke Dømgaard created the art work. Antje Klitkou and
Marco Capasso provided comments on an earlier version of this chapter.
References
Aftenposten. (2011). Nå er det smørkrise. Retrieved from www.aftenposten.no/
norge/i/y3oVr/Na- er-det- smorkrise.
Almås, R., & Brobakk, J. (2012). Norwegian dairy industry: A case of super- regulated
co- operativism. Research in Rural Sociology and Development, 18, 169–189. doi:10.
1108/S1057-1922(2012)0000018010.
Andersen, H. (2014). Arla Foods Ingredients: Business case on innovation and export of bio
economy products: A journey from side streams to main products. Paper presented at the
Bioeconomy – Potentials for New Growth, Copenhagen.
Arla. (2017). Consolidated annual report 2017: Driving innovation in dairy. Retrieved
from www.arla.com/company/investor/annual- reports.
Arla Foods Ingredients. (2016). Press release: Dairies can say goodbye to by- products
with Nutrilac
® HiYield. Retrieved from www.arlafoodsingredients.com/about/
press- centre/2016/pressrelease/dairies- can-say- goodbye-to- by-products- withnutrilac- r-hiyield- 1398233.
Arla Foods Ingredients. (2018a). History. Retrieved from www.arlafoodsingredients.
com/about/company/history.
Arla Foods Ingredients. (2018b). Make acid whey an asset to your dairy business.
Retrieved from www.arlafoodsingredients.com/49cc24/globalassets/restricted/2018/
dairy/white- paper-make- acid-whey- an-asset- to-your- dairy-business_web.pdf/?
DownloaderId=97792ba972294ddc827ecff1b2e0c41c&SourceId=7ea207ff-ecd1445c-a3d2-109b0dc3b02a.
Arla Foods Ingredients. (2018c). Research and development. Retrieved from www.
arlafoodsingredients.com/about/research- and-development.
Arla Foods Ingredients. (2018d). Whey permeate: Taste and texture enhancement at a
cost benefit. Retrieved from www.arlafoodsingredients.com/globalassets/global/
products/permeate- and-lactose/arla_whey_permeate_0815_web.pdf.
Biisgård, P. (2006). Interview with Peder Tuborgh. Mejeri (pp. 6–7), Mejeriforeningen.
Chandrapala, J., Chen, G. Q., Kezia, K., Bowman, E. G., Vasiljevic, T. & Kentish,
S. E. (2016). Removal of lactate from acid whey using nanofiltration. Journal of
Food Engineering, 177, 59–64. doi:10.1016/j.jfoodeng.2015.12.019.
Danish Agriculture & Food Council. (2018). Danish dairy industry. Retrieved from
https://agricultureandfood.dk/danish- agriculture-and- food/danish- dairy-industry.
Danish Dairy Board. (2006). Vore nordiske naboer. In Nyhedsmagasin om mejeribranchen.
valorisation options for by- products such as whey, it is important to take a
holistic and whole- system perspective on sustainability. The most technologically advanced options are not necessarily the ‘best’ ones in terms of environmental, economic and social impacts and there will likely be trade- offs
between these three dimensions of sustainability.
Acknowledgements
This work was supported by the Research Council of Norway (grant number
244249). Mads Lykke Dømgaard created the art work. Antje Klitkou and
Marco Capasso provided comments on an earlier version of this chapter.
References
Aftenposten. (2011). Nå er det smørkrise. Retrieved from www.aftenposten.no/
norge/i/y3oVr/Na- er-det- smorkrise.
Almås, R., & Brobakk, J. (2012). Norwegian dairy industry: A case of super- regulated
co- operativism. Research in Rural Sociology and Development, 18, 169–189. doi:10.
1108/S1057-1922(2012)0000018010.
Andersen, H. (2014). Arla Foods Ingredients: Business case on innovation and export of bio
economy products: A journey from side streams to main products. Paper presented at the
Bioeconomy – Potentials for New Growth, Copenhagen.
Arla. (2017). Consolidated annual report 2017: Driving innovation in dairy. Retrieved
from www.arla.com/company/investor/annual- reports.
Arla Foods Ingredients. (2016). Press release: Dairies can say goodbye to by- products
with Nutrilac
® HiYield. Retrieved from www.arlafoodsingredients.com/about/
press- centre/2016/pressrelease/dairies- can-say- goodbye-to- by-products- withnutrilac- r-hiyield- 1398233.
Arla Foods Ingredients. (2018a). History. Retrieved from www.arlafoodsingredients.
com/about/company/history.
Arla Foods Ingredients. (2018b). Make acid whey an asset to your dairy business.
Retrieved from www.arlafoodsingredients.com/49cc24/globalassets/restricted/2018/
dairy/white- paper-make- acid-whey- an-asset- to-your- dairy-business_web.pdf/?
DownloaderId=97792ba972294ddc827ecff1b2e0c41c&SourceId=7ea207ff-ecd1445c-a3d2-109b0dc3b02a.
Arla Foods Ingredients. (2018c). Research and development. Retrieved from www.
arlafoodsingredients.com/about/research- and-development.
Arla Foods Ingredients. (2018d). Whey permeate: Taste and texture enhancement at a
cost benefit. Retrieved from www.arlafoodsingredients.com/globalassets/global/
products/permeate- and-lactose/arla_whey_permeate_0815_web.pdf.
Biisgård, P. (2006). Interview with Peder Tuborgh. Mejeri (pp. 6–7), Mejeriforeningen.
Chandrapala, J., Chen, G. Q., Kezia, K., Bowman, E. G., Vasiljevic, T. & Kentish,
S. E. (2016). Removal of lactate from acid whey using nanofiltration. Journal of
Food Engineering, 177, 59–64. doi:10.1016/j.jfoodeng.2015.12.019.
Danish Agriculture & Food Council. (2018). Danish dairy industry. Retrieved from
https://agricultureandfood.dk/danish- agriculture-and- food/danish- dairy-industry.
Danish Dairy Board. (2006). Vore nordiske naboer. In Nyhedsmagasin om mejeribranchen.