High-quality whey proteins for foodstuffs

Whey resulting from cheese production contains valuable proteins that still often remain unused. In the EU-funded project Whey2Food the University of Hohenheim and the Fraunhofer IGB, together with partners from industry, are investigating how high-quality whey proteins can be obtained for food with the assistance of a new electromembrane process.The production of cheese and casein results in large quantities of whey. 81 million tonnes of the watery waste material come together per year in the EU alone.