Most of the gleaming steel tanks outside Fage's yogurt factory hold milk. One, however, holds the yogurt byproduct whey.
November 21, 2012 That extra-thick, rich taste of Greek yogurt is popular, but you get it by creating lots of waste. For every pound of authentic strained Greek yogurt, there are 2 or 3 pounds of liquid whey. And getting rid of it can be expensive.
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Tim Opper, of Cabot Cheese, inspects equipment that separates whey protein from sugar in the company's whey processing plant.
November 8, 2012 Milk isn't just something you drink anymore. It's become a raw material, like crude oil, that's refined into more valuable products, such as sugar for infant formula and protein powder that's used in energy bars.
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