When it comes to fighting food waste, all ideas are welcome. One concept gaining ground in the cheese-making sector involves transforming liquid whey into a strong alcoholic drink. Here’s how it works. Have you ever heard of whey? This liquid deposit resulting from the coagulation of milk often ends up being discarded in the cheese-making process. And in astronomical quantities, considering that the annual production of cheese products worldwide is estimated to be more than 20 million tonnes, according to the United States Department of Agriculture. According to a US study, published in 2018, …