A byproduct of Greek yogurt manufacturing, acid whey presents an environmental challenge that will require the combined efforts of many parties to resolve.
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%.
A pro-business climate, an ample milk supply and proximity to population centers are some of the reasons why New York State is a great place to locate
a dairy foods business.
