Why use Whey?
Significance: There is an abundance of whey that is a byproduct of the increase in production of Greek Yogurt. This amount of whey is referred to as acid whey. We can reduce this amount of acid whey by using whey when possible, for example in baking. Health: Whey is a protein that is rich in minerals, amino acids, and digestive bacteria. Whey can build body muscle, maintain blood sugar, and boost metabolism. Environmental Impact:
Using whey as often as possible can reduce the amount of excess whey there is.
The excess whey from Greek yogurt manufactures can end up in natural waters. Whey is toxic when it decomposes it takes oxygen from streams and rivers. Therefore, Spills and dumping of acid whey kill fish and other sea creatures.
Uses other than baking:
Soup
Smoothies
Cheese making/
Sauerkraut
Skin care
Hair care
Can be processed in ethanol
References for Further Information:
http://modernfarmer.com/2013/05/whey-too-much-greek-yogurts-dark-side/
http://wholeintentions.com/2011/12/why-whey-how-to-make-it/
http://chowhound.chow.com/topics/353018
http://www.biotechlearn.org.nz/focus_stories/cheesemaking/uses_of_whey
