Dairy Byproduct Enhances Cream Cheese Formulation

As the popularity of Greek yogurt has grown, so has the dairy industry’s acid whey problem. Da Chen, an assistant professor in the Department of Food Science at Purdue University, learned about the acid whey problem when he visited a local dairy company. “They produced a lot of acid whey and didn’t know what to do with it,” Chen says.

The company offered it to local farmers at no cost. Some used it as feed for cows, or as fertilizer. The structure of the acid whey makes it difficult to find uses …