Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%1.
The product is very well-received by consumers because of its high protein content, which provides appealing nutritional and organoleptic properties, with minimal or no additives. However, the straining associated with its manufacturing leads to the generation of high quantities of a bright green byproduct: acid whey. For every kilogram of GSY, 2 to 3 kilograms of acid whey are produced. In 2015, the total amount of acid whey produced summed up to a staggering 2 million tons in the United States1.