Whey to Vodka

  • Hughes P
  • Risner D
  • Meunier Goddik L
N/ACitations
Citations of this article
10Readers
Mendeley users who have this article in their library.

Abstract

Whey production can be an economic and environmental problem for small creameries and acid whey producers. The fermentation and distillation of whey not only eliminates the cost of disposing whey as waste while minimizing environmental impact but adds a revenue option through production of a value-added product. Kluyveromyces marxianus is typically utilized to ferment the pasteurized and pretreated whey. The fermented product contains approximately 3% ethanol v/v. Various options for distilling may be utilized such as a simple two-pot system or a more complex four-stage system to assure production of a neutral spirit. Quality of the distilled spirit is impacted by whey source, whey pretreatment, fermentation conditions, and the distilling process.

Cite

CITATION STYLE

APA

Hughes, P., Risner, D., & Meunier Goddik, L. (2019). Whey to Vodka. In Whey - Biological Properties and Alternative Uses. IntechOpen. https://doi.org/10.5772/intechopen.81679

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free