Whey (tofu production)

Emissions generated by the activity within the product supply chain as described in ecoinvent v3.10. 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 cut-off classification is allocatable product. The activity type is ordinary transforming activity. The reference product amount is 1.