How Pineland Farms is Partnering with Science
Turning Cheese Waste into a Sustainable Treasure
Introduction
Did you know that for every pound of cheese, nearly nine pounds of liquid whey are produced? While this byproduct is rich in nutrients, much of it goes unused, especially for smaller cheese makers. But thanks to an exciting collaboration, where Pineland Farms contributed whey for research conducted by the University of Maine, this ‘waste’ is being studied as a valuable, sustainable resource! Read the full article published in Foods here.
What’s the Problem with Whey?
Whey is a leftover liquid from cheese-making. It’s packed with proteins and nutrients, but recovering those nutrients is expensive and inefficient for smaller cheese producers. For example, in 2022, Pineland Farms spent over $50,000 transporting whey waste. Most of it ended up as farm fertilizer or animal feed, but that’s not its only potential.
What’s the Solution?
Scientists at the University of Maine discovered that sugar kelp, a type of seaweed grown right here in Maine, can help recover proteins from whey. This process, called flocculation, uses natural compounds in the kelp to clump proteins together, making them easy to extract.
Why is This Important?
- Reduces Waste: Less whey waste means fewer environmental impacts.
- Creates New Products: The extracted protein can be used in high-protein foods or supplements.
- Supports Sustainability: This process is affordable, even for smaller cheese producers, promoting eco-friendly practices.
- Boosts Local Industries: It strengthens Maine’s seaweed and dairy sectors.
How is Pineland Farms Involved?
At Pineland Farms, we supplied the whey for this groundbreaking study. It’s part of our commitment to sustainability and innovation in dairy. Our goal is to find new ways to minimize waste while creating delicious, high-quality products.
What’s Next?
This research opens the door to exciting possibilities. Imagine innovative food products like savory spreads, creamy dips, or high-protein drinks made with recovered whey protein. This research highlights how sustainable processes can create functional ingredients for a variety of applications.
Learn More
Curious about the science behind this? Read the full article published in Foods here. Stay tuned for updates as we explore how to bring these innovations to your table!