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A complete inventory of whey generation in the Basque Country has been prepared, measuring the volumes of each type of whey and considering the geographic distribution and the seasonality of production. The inventory has been developed based on the information collected in previous studies, a questionnaire sent to all the identified cheese-making dairies, and by […]

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Whey sampling has been planned and its collection has started in 3 different size cheese-making dairies (1 large, 1 medium and 2 small). In the following months, the sample collection from one or two additional dairies is planned, which may be either traditional or representative of a geographical area of interest. Several physical, chemical, nutritional […]

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