NEW YORK, April 7 — When it comes to fighting food waste, all ideas are welcome. One concept gaining ground in the cheese-making sector involves transforming liquid whey into a strong alcoholic drink. Here’s how it works. Have you ever heard of whey? This liquid deposit resulting from the...
NEW YORK, April 7 — When it comes to fighting food waste, all ideas are welcome. One concept gaining ground in the cheese-making sector involves transforming liquid whey into a strong alcoholic drink. Here’s how it works.
According to a US study, published in 2018, by researchers at Oregon State University, up to 90 per cent of the milk that enters a cheese-making factory is turned into whey. This can be costly to dispose of in landfills and potentially hazardous to the environment. However, several innovative initiatives to limit this kind of waste from the dairy industry have emerged in recent years. The California-based distillery Wheyward Spirit, for example, is turning whey into a kind of vodka. This is achieved by recovering the lactose sugar present in the whey, then fermenting it into alcohol.
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