The Whey Forward Project Summary (2017)

The Whey Forward Project Summary (2017)
  • Food Waste

The Whey Forward Project Summary (2017)

Whey is a by-product of cheese-making and is a significant cost to niche cheesemakers to have carted or disposed of. For every 10kg of cheese made, there is between 80 and 90L of whey produced. However, whey is a highly nutritious product that can be used for stock feed through to high-end whey protein powders. As individual businesses, most niche producers do not have a quantity of whey that would be suitable for further processing, however as an industry, there may be opportunities to increase the utilisation of whey with multiple benefits. Previous work by Dairy Australia and others have resulted in the development of a ‘whey app’ and this project seeks to build on this application to understand the feasibility of developing a whey industry in SA. The cost of whey disposal is a barrier to the growth of niche processors. By reducing the cost and making disposal / removal or value adding of whey easier, business will be able to increase production therefore improve on-farm dairy profitability and employment as well as potentially increase employee numbers in cheese-making or whey processing facilities.
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