We create important protein food ingredients from “waste” byproducts.
In the 1970s, whey—the part of milk that’s separated from the curd in making cheese—was considered good only for feeding swine, and it was given away to local farmers.
But only ten percent of a gallon of milk becomes curd when cheese is made.
Thus, our dad and other cheesemakers were producing millions of gallons of whey, and there was only so much demand in Southwestern Wisconsin to consume it. Most was simply dumped onto fields and into streams or rivers.
And while whey is a purely natural byproduct of the cheesemaking process, our dad understood intuitively that too much of it in any one place could unbalance the local ecology. And as a true entrepreneur, where others saw a problem, we’re proud to say, our dad sensed an opportunity.
Our dad studied the potential uses of whey.
He learned it was rich with protein, lactose, vitamins, and minerals. And so with help under the auspices of the Pollution Abatement Program that was administered by the Small Business Administration in the 1970s, he conceived and built Muscoda Protein Products.
His was a vision of the future. Consider:
- Today, whey is renowned for having the highest Biological Value (BV) of any known protein.
- It’s an important food enhancer.
- Fast acting whey proteins are used in “sport drinks.”
- Whey is a main ingredient in high-grade animal feeds.
- It even has medicinal properties, helping to reduce blood sugar spikes among people with diabetes.
In sum, what was once a potential pollution problem in Southwestern Wisconsin is nowadays an important eco-friendly natural resource.
Local cheesemakers no longer dump their whey into fields and waterways. They sell it to us.
And we in turn produce a product that not only enhances the worldwide food supply—it provides jobs and income for hundreds of people in our small part of the world.
Find out more about Meister sustainable practices.