Sustainable health
At Serum Italia we apply technologies and processes with a minimum carbon foot print. Serum Italia is an example of circular production and environmental sustainability.
Whey is the by-product of cheese processing that we transform into semi-finished products with a high protein and low fat content.
We consider the well-being and health of people is not a thing of the future, it is already a reality.
Sustainability
We are working to increase the share of sustainably sourced raw materials within our supply chain.
Whey is a real economic resource which falls well within the concepts of a circular economy:
- Sustainable for raw materials
- what was once a residue from dairy and cheese producers is now a high biological value raw material that can be used ‘as is’ or as concentrates or powders - Sustainable for technological processes
Serum Italia's processing plants operate in energy-saving mode enabling both high efficiency and compliance with the rigid standards required by certification agencies. - Sustainable for energy production
energy is produced through our highly efficient cogeneration (combined heat and power - CHP) plant.
Health
The use of whey and its derivatives is increasing rapidly in the food industry due to the demand of health-conscious customers choosing high-protein, low-fat products
Whey is rich in soluble components including whey protein, lactose and mineral salts that make up about 50% of the dry matter of milk components. Whey proteins content is 12% of the total dry matter. By processing the raw material, whey becomes a rich source of high biological value proteins, making dairy farming more sustainable and effectively implementing the concept of circular economy.
Benefits
Proteins, lipids, lactose and bioactive molecules derived from whey have the biotechnological potential for use in various applications in the health sector with evident benefits to our wellbeing.
In whey, β-lactoglobulin and α-lactalbumin are the most abundant proteins, while lactoferrin and immunoglobulins are also present. Of particularly importance with regard to health benefits are α-lactalbumin and lactoferrin.