They show that it´s possible to make use of over 80 percent of whey from cheese-making dairies

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(Elhuyar Fundazioa) Making use of more than 80 percent of the whey produced at cheese-making dairies in the Basque Country and using it to produce foodstuffs for human and animal consumption is viable, as has been shown in the 'Valorlact' project funded by the European Commission's Life+ program.

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