That changed in the mid-1980s, when microscopic sieves--spread throughout steel tubes 30 feet long and 4 to 5 inches in diameter--were developed to filter out undesirable elements before the whey is dried to a powder for use in food manufacturing.

FORBES: Making Whey

That changed in the mid-1980s, when microscopic sieves--spread throughout steel tubes that are 10 meters long and 10 to 12 centimeters in diameter--were developed to filter out undesirable elements before the whey was dried to a powder for use in food manufacturing.

FORBES: Making Whey