Whey (tofu production)

The activity generating the emissions is tofu production. The Reference Product is whey. The product whey is a by-product of cheese and tofu production. The process step of adding a coagulant (f.e. calcium sulfate) to the soybase (tofu production) or milk (cheese production) results in whey and curds. The curd is then pressed to remove the whey. In cheese production, the whey is separated from the curds through pressing, while in tofu production, the whey is typically discarded as a by-product. Whey contains proteins, lactose, vitamins, and minerals, making it a valuable resource with various potential uses in food and beverage manufacturing, animal feed, and other industries. The Reference Product amount is 1. The cut-off classification is allocatable product. The activity type is ordinary transforming activity. Please refer to the ecoinvent documentation for full details: https://ecoquery.ecoinvent.org/3.12/cutoff/dataset/12081/documentation