Australia faces a significant whey waste problem, with around 350 million liters discarded each year due to inefficiencies in cheese production. Researchers from the University of Adelaide identify practical barriers cheesemakers encounter in utilizing whey and propose strategies to enhance its value, emphasizing the need for collaboration, consumer demand, and decision support tools to reduce waste and boost sustainability in the dairy sector.
Australia is grappling with a significant food waste issue, with approximately 7.6 million tones of food lost or wasted annually. A substantial portion of this waste occurs in the dairy sector, particularly in cheese production, where up to 90% of the mass of raw milk results in whey—a nutrient-rich byproduct that is often discarded. This alarming trend is especially evident in states like Victoria and New South Wales, where cheese manufacturing is concentrated.
Research indicates that around 350 million liters of whey are wasted each year in Australia, costing the dairy industry millions in disposal costs and resulting in the loss of valuable resources. To address this issue, researchers from the University of Adelaide, including PhD candidate Jack Hetherington and Associate Professor Adam James Loch, conducted interviews with cheesemakers across 42 companies, representing nearly one-third of Australia’s cheese industry. They found that while many cheesemakers are aware of potential whey uses—ranging from animal feed to protein powders—practical barriers prevent effective utilization.
Despite some success stories in creating whey-based products, such as fermented drinks and spirits, the majority of cheesemakers face challenges related to the costs and logistics of processing whey. Many operators work long hours and lack the resources to develop new production processes or collaborate with other companies.
The researchers identified several strategies to encourage cheesemakers to capitalize on whey, including:
- In-House Value-Added Production: Some cheesemakers are successfully creating profit from whey-based products, though initial setup can be costly.
- Collaborative Partnerships: Engaging with other companies to handle whey waste can help mitigate expenses, but pricing agreements are crucial.
- Joint Ventures: Collaborating with fellow cheesemakers can optimize resource use and maintain the value of whey products.
- Scaling Operations: Expanding the intake of whey from other cheesemakers can enhance production, provided that quality standards are maintained.
The study revealed that when offered multiple options for utilizing whey, 79% of cheesemakers expressed willingness to find solutions, compared to just 33% with limited options. This highlights the importance of diverse strategies in tackling whey waste.
Consumer awareness and demand for whey-based products are critical for driving change in the industry. Without clear expectations from consumers and retailers, the momentum for utilizing whey effectively may stall. The researchers propose that regional clusters of cheesemakers could consolidate efforts to convert whey into value-added products, leveraging economies of scale.
Looking ahead, decision support tools could assist cheesemakers in evaluating options for whey utilization based on financial, risk, and environmental factors. As the demand for sustainable practices grows, addressing the whey waste problem represents a unique opportunity for innovation within Australia’s dairy industry.
