Valorlact (IMAGE)

Elhuyar Fundazioa

Valorlact

Caption

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.

Credit

Azti-Tecnalia

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