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Unwanted tofu whey becomes a sweet alcoholic drink

Associate Professor Liu Shao Quan (right) and PhD student Mr. Chua Jian Yong (left) with glasses ...

One of the most common methods of tofu production involves curdling boiled soy milk, cooling it, then pressing it into a block. The excess liquid that’s generated takes the form of tofu whey, and it’s often just discarded, potentially going on to pollute waterways. Now, however, scientists from the National University of Singapore have developed a technique for turning the whey into a tasty antioxidant-rich alcoholic beverage.

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