The article states that "the resulting whey is roughly as acidic as orange juice", so the industrial process probably creates more acidic waste than what you make at home (because they're using a different process that results in less dilution, I would assume).
The article specifically explains why acid whey is harmful to the environment - it's decomposition robs streams and rivers of oxygen and kills fish.
The point is that your personal experience making a small amount of yoghurt at home does not make you an expert when it comes to large scale production and the problems resulting from the waste produced.
>>The article states that "the resulting whey is roughly as acidic as orange juice", so the industrial process probably creates more acidic waste than what you make at home (because they're using a different process that results in less dilution, I would assume).
"roughly" is a pretty general term when there is an order difference. The difference between 4.5 and 3 is pretty significant. Unless they actually tested the Ph and publish the number in the article they should not be making claims as "roughly".
>The point is that your personal experience making a small amount of yoghurt at home does not make you an expert when it comes to large scale production and the problems resulting from the waste produced.
>The article specifically explains why acid whey is harmful to the environment - it's decomposition robs streams and rivers of oxygen and kills fish.
yes that is evident.
my point was that there are much more harmful things going into rivers and oceans rather than yoghurt juice.
The article specifically explains why acid whey is harmful to the environment - it's decomposition robs streams and rivers of oxygen and kills fish.
The point is that your personal experience making a small amount of yoghurt at home does not make you an expert when it comes to large scale production and the problems resulting from the waste produced.