Whey

THE Whey, or whey, is a by-product of cheese making. It is the liquid residue obtained when milk coagulates (curdles). There are 2 types of whey: sweet (pressed cheeses with a pH of 5 to 6) and acid (soft and fresh cheeses with a pH of around 4).

It is a category 3 Animal By-Product which requires health approval and on-site sanitation (unless otherwise specified).

Texture : Liquide

Pouvoir méthanogène : En moyenne entre 28 et 35 nm3 de CH4 par tonne de matière brute