A Finnish dairy company implements advanced process controls to boost spray-dryer production without increased energy consumption.
Whey is the yellowish liquid by-product of cheese-making. Up to about 8 liters of whey are produced for each kilogram of cheese made. Historically, whey was considered waste and was dumped into sewers, spread on fields as fertilizer, or used to feed livestock. Today, because of its high nutritional value and processing technology advancements, whey is frequently processed and added to a wide range of products for human consumption.