Water recovered from whey can be used for clean-in-place procedures

Water scarcity is a serious issue and a concern among the dairy industry, as declines in the availability of water could decrease food supply and increase food price. Water is necessary for many applications, including equipment cleaning, which can use 1 to 60 liters of water per kilogram of processed milk. Given the amount of water needed and concerns regarding resource scarcity, researchers from the University of Nebraska-Lincoln sought to find a method to recycle and reuse water from whey for