Greek yogurt is relished and desired by people residing all over the world for its taste, texture and good health. To get these accurately, ample liquid whey is lost in the process. Researchers have now found a way out to use this leftover whey in creating something much more useful. This research comes at the right time when the world is struggling to adhere to sustainability and reduce carbon footprints. This can create history in mankind where any waste product is recycled for making something useful and inexpensive.
The whey waste in Greek yogurt mostly consists of milk sugar lactose, fruit sugar fructose and lactic acid. The study used two more compounds, caproic acid and caprylic acid, along with bacteria to create an extract out of the remaining waste. Researches used everything from the waste, even water, to create their end product.
Caproic and caprylic acid are ‘green antimicrobials’ that can be fed to livestock instead of antibiotics. This is crucial for the health of agricultural animals and also prevents diseases from becoming more resistant to antibiotics and other medications. Although the agricultural market looks small when seen from outside, it carries enormous amounts of carbon footprints. Hence, turning waste whey into food for the animals helps to maintain a sustainable society. Carbon footprints are slowly poisoning the earth and if you are interesting in knowing about this in detail, you can find ample information at www.firsteatright.com.
This material created from whey and green antimicrobials could find its use in the fuel sector as well in the future. By processing and further refining the compounds, it can be used for commercial purpose. Moreover, further studies can be initiated to study the nature of the microbiome and research can be done to test the usefulness of this technology in other streams as well.