Improve Texture. Enhance Product Differentiation.

APV® LeanCreme™ systems help dairy producers transform whey streams into high-value functional ingredients for yogurt, cheese products, frozen desserts and dairy ingredients. LeanCreme creates microparticulated whey proteins with tailored particle size, helping producers improve texture, mouthfeel and stability while maximizing the value of available raw materials.

The technology supports product innovation, whey valorization and clean-label development across a wide range of dairy applications.

Functional Whey Proteins for Texture and Sensory Performance

Consumer demand for high-protein, reduced-fat and clean-label products continues to create new opportunities for dairy producers. Many producers are looking for ways to improve texture, enhance sensory performance and create differentiated products while maximizing whey utilization.

LeanCreme™ uses controlled thermal treatment and mechanical shear to transform whey proteins into functional particles with tailored characteristics. Precise control of particle size allows producers to optimize texture, viscosity and mouthfeel for specific applications. This approach enables producers to create high-value ingredients that improve product quality while increasing the value of whey streams. Applications range from yogurt and cultured dairy products to cheese, frozen desserts and dairy ingredients.

APV technologies build on decades of dairy processing expertise and a large global installed base, helping producers achieve reliable performance from pilot trials through commercial production.

Processing Advantages

LeanCreme™ helps dairy producers improve product quality while supporting efficient and reproducible production.

Key benefits include:

• Tailored particle size for application-specific functionality
• Improved texture, mouthfeel and product stability
• Enhanced sensory performance
• Support for reduced-fat and clean-label products
• Increased value from whey streams
• Improved protein retention in selected applications
• Consistent product quality and performance
• Long-term operational reliability

How the LeanCreme Process Works

The LeanCreme® process consists of two stages: whey protein concentration and microparticulation.

1. Whey Protein Concentration

Protein is concentrated from sweet whey, lactic whey or acid whey to produce whey protein concentrate (WPC). Producers can also use recombined WPC powder when liquid whey is not available.

2. LeanCreme Microparticulation

The LeanCreme system uses a continuous one-step microparticulation process to transform whey proteins into functional ingredients with tailored characteristics. APV® Scraped Agglomerators (ASA) apply controlled heat, shear and holding time to denature whey proteins and create uniform particles.

The system adjusts process conditions to achieve the desired particle size distribution and sensory properties for specific applications, ranging from yogurt and cultured dairy products to cheese and frozen desserts.

The result is LeanCreme, a soft, white, protein-rich emulsion with a creamy consistency and customized particle size comparable to milk fat globules. Producers can use the product in liquid form or further process it through spray drying for powder applications.

The controlled one-step process delivers consistent functionality while preserving the sensory characteristics required for demanding dairy applications.

Why Producers Choose APV®

APV combines decades of dairy processing expertise with a large global installed base and extensive knowledge of whey, dairy ingredient and protein processing applications. Our Innovation Centers allow producers to evaluate formulations, validate product performance and optimize processing conditions before commercial implementation. Lifecycle services, including OEM spare parts, preventive maintenance, diagnostics, operator training and process optimization, help maximize reliability, product quality and long-term value.