| Organic Whey Makers Break New Ground |
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| Written by Erika Fredrickson | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Thursday, 26 June 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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Wisconsin Specialty Protein, LLC, in Reedsburg, WI, may have an incredibly boring name, but it will be, in fact, the first facility in the nation to process whey from organic goat and sheep cheese. If you specifically avoid whey in your diet, then you know what it is. The rest of you may just know the nursery rhyme (“Little Miss Mufett, sat on a tuffet eating her curds and whey...” Do they teach that to kids these days?) but whey is also used to make tons of cheeses including ricotta, cottage, swiss and cheddar. It's used as a supplement for babies and it's in a variety of processed foods. Considering all of that, organic whey is a good thing. But that's not all the whey plant has going for it. The facility itself is green. The only air emission is steam, and it has other elements like heat recovery, passive solar, green space around the building, and rain gardens for storm water management. The facility builders break ground on July 9th.
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