Unlocking the Power of Surplus Early Lactation Milk: Fractionation for High-Value Dairy Ingredients

Lead Applicant: Alice Marciniak

Research Priority: Innovative Products & Product Improvement

Program Type: Tier 1

Funding Cycle: 2026/2027

Research Centre: N/A

Research Summary: In dairy production, milk produced after calving—Early Lactation Milk (ELM)—is rich in proteins, fats and prebiotic sugars. However, ELM is undervalued by industry because its composition is variable and it is incompatible with standard processing. This project aims to develop gentle, pilot-scale fractionation methods to separate ELM into three enriched streams: proteins, fats and oligosaccharides (a type of carbohydrate). Functional and biological properties of each fraction will be evaluated, and prototype applications will be developed to demonstrate commercial viability. Leveraging the Guelph Food Innovation Centre’s infrastructure, the project will transform ELM from a low value by-product into high-value ingredients for food, health and infant nutrition. This initiative supports Ontario’s agri-food sector by promoting sustainability, innovation and economic resilience, aligning with provincial goals to enhance competitiveness and resource efficiency.