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With exploding consumer demand for Greek yogurt, production is up. That’s great for food companies’ bottom lines, but it also leaves them dealing with a lot more acid whey (酸乳清), a problematic byproduct(副产品)of the Greek yogurt—making process.
Acid whey, if not properly dealt with, can cause environmental problems. At present, food companies typically pay to landspread it on farmers’ fields or dump it down the drain(下水道). Some factories are starting to send it to some professional companies, where it’s used to produce methane (甲烷). Scientists at the University of Wisconsin-Madison are developing a better choice, one that will transform this waste into treasure, but that’s no easy task.
Compared to sweet whey, however, acid whey from Greek yogurt is hard to work with. Similar to sweet whey, it’s mostly water—95 percent—but it contains a lot less protein, which is considered the valuable part. Some of the other“solids”in acid whey make it a lot more difficult to process. For example, it turns into a sticky mess when it’s dried down.
Instead of drying it, scientists are developing technologies to separate out the various components.“We’re developing a process that allows us to get some value-added ingredients out at the other end,”says technologist Karen Smith, who is working on the project. Scientists have set their sights on an ingredient that food companies will pay good money for in food-grade form.
The technology is quite far along. While Sommer, a food technologist, can’t give away names, he says a number of companies are already carrying out lactose-separating(乳糖分离) technology in their commercial factories. Separating the other components will come later, part of the long-term goal for this technology. When it’s perfected, explains Sommer, there will be nothing left in acid whey. It will just be water.