UW-Platteville Professors Innovate Sustainable Plastic from Spoiled Milk Protein
During the 2020 COVID-19 pandemic, dairy farmers faced a severe crisis as closures in schools, restaurants, and other food-service sectors led to excess milk being dumped, with tens of thousands of gallons wasted. At the University of Wisconsin-Platteville, chemistry professor Joseph Wu and engineering professor John Obielodan transformed this problem into an opportunity by developing an eco-friendly plastic alternative using proteins extracted from spoiled milk.
Sustainable Innovation Using Dairy Waste
Wu and Obielodan focused on the primary milk proteins—casein and whey—to create a biodegradable plastic blended with traditional plastic components. Casein, which makes up about 80% of milk protein and is commonly used in cheese production, offers properties such as gel formation and easy rehydration, making it suitable for 3D printing applications. Whey, typically discarded, was chemically modified to enhance its utility in the material.
Their patented process produces plastic that is not only environmentally friendly but also cost-effective, potentially creating a new revenue stream for dairy farmers by utilizing waste products. This approach exemplifies turning agricultural "trash into something valuable," as Wu described.
Research Support and Project Development
The project was funded through Wisconsin’s Dairy Innovation Hub, a state initiative launched in 2019 to boost research and innovation in the dairy industry. Initially receiving a two-year $50,000 grant, Wu and Obielodan secured further funding for a total of $180,000. The Hub collectively supports more than 260 projects and nearly two dozen faculty members across UW-Platteville, UW-River Falls, and UW-Madison, with an annual budget of approximately $8 million.
Over several years, the team optimized the plastic’s strength, flexibility, and printability using three different 3D printing methods. The project also involved undergraduate student researchers, showcasing the educational impact and fostering future scientific talent.
Impact and Outlook
This development highlights the potential of scientific invention in addressing real-world environmental challenges by repurposing agricultural waste. Wu emphasizes the value of chemistry in creating sustainable solutions and inspiring students to explore innovative careers.
This sustainable plastic innovation holds promise for reducing plastic waste and supporting Wisconsin’s dairy farmers, aligning with broader goals of environmental stewardship and economic resilience within the dairy sector.
Sources: Milwaukee Journal Sentinel, UW-Platteville, Dairy Innovation Hub
Contact: Kelly Meyerhofer, kmeyerhofer@gannett.com | @KellyMeyerhofer (X/Twitter)
Design Delight Studio curates high-impact, authoritative insights into sustainable and organic product trends, helping conscious consumers and innovative brands stay ahead in a fast-evolving green economy.
Leave a comment