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Milk utilization. Part 5. Advances in the production of wine and ethanol from milk

Abstract

After defatting, deproteinization, and possible desalting (electrodialysis), the fermentation of sweet and cottage wheys (whole whey, condensed whey, permeate) leads to EtOH and wine and a decrease in sewage loading. The fermentation of whole lactose with Kluyveromyces fragilis occurred after adaption of yeast in 1 L of 100% EtOH from 42 L permeate. The byproduct is a heating gas (methane, CO/sub 2/). After the addition of glucose or sucrose or enzymic cleavage of lactose with beta-galactosidase and fermentation with Saccharomyces cerevisiae a sweet clear wine is produced (10.5% EtOH).
Publication Date:
Jan 01, 1979
Product Type:
Journal Article
Reference Number:
EDB-81-097652
Resource Relation:
Journal Name: Lebensmittelindustrie; (German Democratic Republic); Journal Volume: 26:7
Subject:
09 BIOMASS FUELS; ETHANOL; BIOSYNTHESIS; METHANE; WHEY; FERMENTATION; LACTOSE; SACCHAROMYCES CEREVISIAE; ALCOHOLS; ALKANES; BIOCONVERSION; CARBOHYDRATES; DISACCHARIDES; FUNGI; HYDROCARBONS; HYDROXY COMPOUNDS; INDUSTRIAL WASTES; MICROORGANISMS; OLIGOSACCHARIDES; ORGANIC COMPOUNDS; PLANTS; SACCHARIDES; SACCHAROMYCES; SYNTHESIS; WASTES; YEASTS; 090222* - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989); 090122 - Hydrocarbon Fuels- Preparation from Wastes or Biomass- (1976-1989); 140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)
OSTI ID:
6377925
Research Organizations:
Humboldt Univ., Berlin, Germany
Country of Origin:
Germany
Language:
German
Other Identifying Numbers:
Journal ID: CODEN: LEINA
Submitting Site:
IEA
Size:
Pages: 306-310
Announcement Date:
Sep 01, 1981

Citation Formats

Sienkiewicz, T, and Riedel, C L. Milk utilization. Part 5. Advances in the production of wine and ethanol from milk. Germany: N. p., 1979. Web.
Sienkiewicz, T, & Riedel, C L. Milk utilization. Part 5. Advances in the production of wine and ethanol from milk. Germany.
Sienkiewicz, T, and Riedel, C L. 1979. "Milk utilization. Part 5. Advances in the production of wine and ethanol from milk." Germany.
@misc{etde_6377925,
title = {Milk utilization. Part 5. Advances in the production of wine and ethanol from milk}
author = {Sienkiewicz, T, and Riedel, C L}
abstractNote = {After defatting, deproteinization, and possible desalting (electrodialysis), the fermentation of sweet and cottage wheys (whole whey, condensed whey, permeate) leads to EtOH and wine and a decrease in sewage loading. The fermentation of whole lactose with Kluyveromyces fragilis occurred after adaption of yeast in 1 L of 100% EtOH from 42 L permeate. The byproduct is a heating gas (methane, CO/sub 2/). After the addition of glucose or sucrose or enzymic cleavage of lactose with beta-galactosidase and fermentation with Saccharomyces cerevisiae a sweet clear wine is produced (10.5% EtOH).}
journal = []
volume = {26:7}
journal type = {AC}
place = {Germany}
year = {1979}
month = {Jan}
}