Utilization of concentrated cheese whey for the production of protein concentrate fuel alcohol and alcoholic beverages

Thesis/Dissertation · Sat Jan 01 04:00:00 EST 1983

OSTI ID:5868616

Krishnamurti, R

The objective of this investigation was to recover the major components of whey and to develop food applications for their incorporation/conversion into acceptable products of commercial value. Reconstituted dried sweet whey with 36% solids was ultrafiltered to yield a protein concentrate (WPC) and a permeate containing 24% lactose and 3.7% ash. Orange juice fortified up to 2.07% and chocolate milks fortified up to 5.88% total protein levels with WPC containing 45% total protein were acceptable to about 90% of a panel of 24 individuals. Fermentation of demineralized permeate at 30/sup 0/C with Kluyveromyces fragilis NRRL Y 2415 adapted to 24% lactose levels, led to 13.7% (v/v) ethanol in the medium at the end of 34 hours. Batch productivity was 3.2 gms. ethanol per liter per hour and conversion efficiency was 84.26% of the theoretical maximum. Alcoholic fermentation of permeate and subsequent distillation produced compounds with desirable aroma characters in such products. This study suggests that there is potential for the production of protein fortified non-alcoholic products and alcoholic beverages of commercial value from whey, thus providing a cost effective solution to the whey utilization problem.

• OSTI ID: 5868616
• Country of Publication: United States
• Language: English

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32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
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ADDITIVES
ALCOHOLS
BEVERAGES
BIOCONVERSION
BIOSYNTHESIS
CARBOHYDRATES
DISACCHARIDES
DISTILLATION
ETHANOL
FERMENTATION
FILTRATION
FOOD
HYDROXY COMPOUNDS
INDUSTRIAL WASTES
LACTOSE
MANAGEMENT
MATERIALS RECOVERY
MILK PRODUCTS
OLIGOSACCHARIDES
ORGANIC COMPOUNDS
PROCESSING
PROTEINS
RECOVERY
SACCHARIDES
SEPARATION PROCESSES
SYNTHESIS
WASTE MANAGEMENT
WASTE PROCESSING
WASTE PRODUCT UTILIZATION
WASTES
WHEY