Ethyl Alcohol from Whey

Abstract

Various types of lactose-fermenting yeast were tested for their efficiency in fermenting lactose in whey, and Torula cremoris was selected as the most efficient organism. The optimal operating temperature for the fermentation in the semi-plant was found to be 33–34°C. The pH of a whey mash should be within the range of 4.7 to 5.0. Yeast equivalent to two percent of the weight of the lactose is sufficient for satisfactory fermentation. Yields of alcohol were obtained averaging 90.73 per cent in the laboratory and as low as 84 percent in the plant. The equipment and the operation of a plant producing alcohol from whey are described. The relative economy of the process is discussed. © 1947, American Dairy Science Association. All rights reserved.