kaasutilaa
Kaasutilaa is a term used in discussions of sustainable dairy production and culinary innovation to describe a set of practices and technologies that maximize value from cheese production by-products and cheese-derived ingredients. The word combines "kaas," Dutch for cheese, with a suffix suggesting utilization.
Origins and scope: The concept emerged in industry and academic conversations in Northern Europe in the 2010s
Processes and products: Common methods include enzymatic hydrolysis of whey proteins, lactose conversion to fermentable syrups,
Applications: Kaasutilaa-inspired strategies are used in dairy product development, plant-based alternatives seeking cheese-like notes, and gastronomy.
Benefits and challenges: The main benefits are waste reduction, resource efficiency, and new revenue streams. Challenges
See also: whey utilization, dairy by-products valorization, circular economy in food systems, cheese rind usage, flavor