I think that it's all a question of scale. The amount of whey produced by your grandmother is exponentially less than that produced by Chobani or Dannon. So, wh

I think that it's all a question of scale. The amount of whey produced by your grandmother is exponentially less than that produced by Chobani or Dannon. So, while she could just pour it down the drain, at industrial scale, that just isn't possible. But, you do bring up a good point - what does the rest of the world do with their excess acidic whey? Is it produced anywhere else in the world at industrial scales?