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Chapter 122

2020 : C

READING2 · 44 questions

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Chapter 122 · 2020 : C · READING2

Whey to GoGreek yogurt—a strained form of culturedyogurt—has grown enormously in popularity in theUnited States since it was first introduced in the countryin the late 1980s.From 2011 to 2012 alone, sales of Greek yogurt in theUS increased by 50 percent. The resulting increase inGreek yogurt production has forced those involved in thebusiness to address the detrimental effects that theyogurt-making process may behaving on theenvironment. Fortunately, farmers and others in the Greek yogurt business have found many methods ofcontrolling and eliminating most environmental threats. Given these solutions as well as the many health benefits of the food, the advantages of Greek yogurt (1) outdo the potential drawbacks of its production.[1] The main environmental problem caused by the production of Greek yogurt is the creation of acid whey as a by-product. [2] Because it requires up to four times more milk to make than conventional yogurt does, Greek yogurt produces larger amounts of acid whey, which is difficult to dispose of. [3] To address the problem ofdisposal, farmers have found a number of uses for acidwhey. [4] They can add it to livestock feed as a protein (2 ) supplement, and people can make their ownGreek-style yogurt at home by straining regular yogurt.[5] If it is improperly introduced into the environment,acid-whey runoff (3 ) can pollute waterways, depletingthe oxygen content of streams and rivers as itdecomposes. [6] Yogurt manufacturers, food (4) scientists; and government officials are alsoworking together to develop additional solutions for reusing whey.(5) (6)Though these conservation methods can becostly and time-consuming, they are well worth theeffort. Nutritionists consider Greek yogurt to be a healthyfood: it is an excellent source of calcium and protein,serves (7 ) to be a digestive aid, and (8 ) it contains fewcalories in its unsweetened low- and non-fat forms.Greek yogurt is slightly lower in sugar and carbohydrates than conventional yogurt is. ( 9 ) Also, because it is moreconcentrated, Greek yogurt contains slightly moreprotein per serving, thereby helping people stay (10) satiated for longer periods of time. These healthbenefits have prompted Greek yogurt’s recent surge inpopularity. In fact, Greek yogurt can be found in anincreasing number of products such as snack food and frozen desserts. Because consumers reap the nutritionalbenefits of Greek yogurt and support those who makeand sell (11) it, therefore farmers and businesses should continue finding safe and effective methods of producingthe food.

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