Researchers at Oregon State University are studying the environmental impact of whey when it is turned into alcohol, as more spirit-makers explore whey-based vodka.
According to OSU, turning leftover whey from the cheese-making process into vodka is far less damaging to the environment than dumping it into a landfill.
OSU researchers say distilling whey to make spirits could be easier and cheaper than turning it into protein powder.
Scientists are also studying the flavor characteristics of different wheys and the spirits they produce.
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