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IMPROVING ALCOHOL FERMENTATION IN CONCENTRATED ULTRAFILTRATION PERMEATES OF COTTAGE CHEESE WHEY
Author(s) -
GAWEL J.,
KOSIKOWSKI F. V.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07396.x
Subject(s) - lactose , food science , fermentation , chemistry , yeast , alcohol , ultrafiltration (renal) , ethanol , biochemistry
Five cultures of active lactose‐fermenting yeasts were adapted to ferment concentrated ultrafiltrated cottage cheese whey permeates of high lactose levels (22–24%). The conditions for yeast adaptation and the problems of standardizing the fermentation solution were investigated. Yeast adaptation with controlled lactose standarization of the cottage cheese permeates led to a high yield of alcohol by one strain of Kluyveromyces fragilis approximately 10% (v/v) ethanol in 15 days at 30° C.