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WHY WHEY?

Whey is a component of milk, which separates after curdling when rennet or an edible acidic substance are added. It represents one of the main by-products of the cheese and casein industry. It is a mixture of different substances, some of which potentially valuable if extracted and individually processed. As reported in the following table, the main solid components of whey are soluble proteins, lactose, mineral salts and vitamins. In this section a summary of "Ethanol? Whey not!" project results is reported. For more information you can visit Parts Characterization section, in which you can find a documentation for each every single BioBrick involved in this project.

Scotta is the denomination of the whey resulting from ricotta production process.

This liquid waste is commonly regarded as the "environmental problem" of the cheese factories, which generally produce wheys of different content depending on the specific productive process and kind of cheese.