Cheesemaking - what to do with all that whey?
Cheesemaking - what to do with all that whey?
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Whey protein is considered a #byproduct or “waste” from #cheese production, but it’s not typically treated as #waste because it has significant commercial value and is widely used in #nutritional supplements and other #food products due to its high protein content; advancements in processing technology allow for its extraction and utilization as a valuable ingredient Info About Whey: Origin: Whey is the #liquid separated from #milk curds during cheesemaking. Previously considered waste: Historic
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