Researchers will be studying possible new uses for dairy co-products thanks to a grant from the USDA.
The Dairy Business Innovation Alliance is awarding a total of 1.2 million dollars to six University of Wisconsin research teams. The focus of the research is on new uses for dairy co-products like whey, permeate, lactose, and acid whey, converting them into commercially feasible value-added products. These low-value products are often dried for animal feed or spread on land.
