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).
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}
}
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}
}