6 marzo 2015
With exploding consumer demand for Greek yogurt, production is up. That’s great for food companies’ bottom lines, but it also leaves them dealing with a lot more acid whey, a problematic byproduct of the Greek yogurt-making process. Scientists are developing a way to transform this trash into treasure.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/m3doBQcilT8/150306132542.htm
