Dean SommerTransforming acid whey into valuable ingredients
Booming consumer demand for Greek yogurt has created a problem for its manufacturers, namely the acid whey byproduct of yogurt production. Yogurt makers have dealt with the issue by paying to have it spread onto farmers’ fields or flushing it down the drain. Some companies are treating the acid whey in anaerobic wastewater digesters, where it’s fermented to produce methane.

Scientists at the University of Wisconsin-Madison claim that the…

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  2. Dairy