Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. 

Could the dairy industry turn whey permeate into value-added chemicals? 

Some startup companies have claimed that they can commercially and sustainably produce an animal-free “milk.” 

Cheese produced with milk from pasture-fed or grass-fed cows is noticeably different from cheese made from conventional milk: It has a “grassy” note, a golden color, and a unique fat composition.