Greek Yogurt Not Without Its Own Environmental Challenges
26 May 2017
Professor Yves Pouliot is working on a new tool to help dairy processors reduce their environmental footprint.
Greek yogurt is good for your health, but not so good for the environment. The explosion in the demand for this high protein content product comes with a host of challenges. Producing Greek yogurt requires three times more milk and consumes more water and energy than traditional yogurt.
To help processors make better use of milk and its different elements, Professor Pouliot, from the Department of Food Sciences, is developing a decision-making tool within the scope of the NSERC-Novalait Industrial Research Chair on the Efficiency of Milk Processing Methods. Alain Doyen and Steve Labrie, also professors in the Department of Food Sciences, are collaborating on the project.
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