Whey to go! Extracting protein from dairy waste

Every kilogram of cheese or yoghurt made, leaves manufacturers nine kilograms of whey, a nutrient-rich liquid with many commercial uses. But, for boutique to medium-size producers, this potential value is discarded as waste, simply because there is no cost-effective method to process the whey. In collaboration with the dairy industry, Curtin’s Dr Tuna Dincer and […]