Membrane filtration plays a prominent role in dairy processing. Historically, for every one gallon of cheese produced, ten gallons of milk were required. The remaining 9 gallons of residual whey, were for many years simply a waste product, leading to disposal and environmental concerns.
Today, filtration helps isolate proteins and components of whey to create products such as Whey Protein Concentrate (WPC), a very popular compound used in protein powders designed for muscle-building and weight gain.
In the infographic below, we have taken a look at the carbon footprint of the dairy industry, the process through whey is converted to no longer be simply a waste product, and an overview of some of the popular uses for whey today, including not just protein powder, but also electricity production, and food ingredients.
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