Just like in the production of milk-based cheeses, when processing soy into tofu, a by-product is wastewater – whey. At the same time, the composition of soy whey is not inferior in biological value to cheese whey.
“In order to prevent soy whey from being discharged into wastewater after its formation, ways to process it are currently being actively developed. Modern researchers propose two main ways to convert soy whey into value-added products. Physical methods for valorization of soy whey mainly focus on the extraction of individual macro- and microelements. Microbiological/enzymatic methods (biotransformation), on the contrary, increase the potential of using the entire volume of raw materials as a medium for the production of new materials and food and non-food products.” – Anna Kulminskaya, Ph.D. Sc., Head of the Kurchatov Genome Center – PNPI, Head of the Biotechnology Laboratory of the Kurchatov Institute Scientific Research Center – PNPI
An interview with a specialist published on the website sfera.ru