Question: A small cheese-manufacturing company in Wisconsin is looking for ways to reduce the costs of disposing of whey, a cheese by-product. As a food microbiologist,

A small cheese-manufacturing company in Wisconsin is looking for ways to reduce the costs of disposing of whey, a cheese by-product. As a food microbiologist, what would you suggest that the company do with the thousands of liters of whey being produced per month so the company can actually profit from it?

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