Get ready for whey in everything again »
Thanks, Greek yogurt craze.
[Cornell dairy scientist Dave] Barbano, who specializes in filtration methods for separation and recovery of protein, has his sights set on the tiny amount of protein in acid whey. He believes it might be usable as an infant formula ingredient. But first Barbano has to figure out how to extract the protein in a cost-effective way, and his research is just getting underway.
The concept is roughly modeled on the success that cheese-makers have had selling products derived from their own byproduct — sweet whey. Sweet whey is more valuable and easier to handle than acid whey, as it has a lot more protein, and is easier to dry because it isn’t as acidic as Greek yogurt whey. Cheese-makers have developed a lucrative business selling whey protein for use in body-building supplements and as a food ingredient. And Greek yogurt makers are eager to follow suit.
Last year the industry produced more than 150 million gallons of acid whey as a byproduct of making Greek yogurt, and they have no idea how to get rid of it all. Yet. Just wait till they figure out how to make a cheap additive out of it, it’ll be a whey-in-everything party all over again. Like useless dairy byproducts aren’t snuck into enough processed foods already. Like we didn’t have enough reasons to hate the dairy industry.
Read the entire article at Modern Farmer to find out the extent of the decadence and wastefulness of Greek-style yogurt production, facts that you can tell all your yogurt-eating friends as they stand in the dairy aisle, trying to decide between Chobani and Fage. Or, more realistically, you can yell about over a drink with your vegan friends, hoping if you’re loud enough some yogurt-eaters will overhear and mend their ways. Passive-aggressive activism!
[Photo by Jared and Corin via Flickr]