Process of Alcoholic Fermentation Using Whey As Starter Culture

Process of Alcoholic Fermentation Using Whey As Starter Culture

The present utility model discloses a process of using whey, a cheese manufacturing by-product, for alcoholic fermentation having the following steps: (a) mixing 9.5 g to 10.3 g sugar with 100 ml lukewarm whey to form a mixture, (b) adjusting sugar in the mixture until sweetness reaches 20øBrix, (c)...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: VENERACION, Ma. Princess D, PEREZ, Rica Neanne D, CALLANGA, Catherine Jane M, RUSTIA, Jessica M, ABELLA, Mina P
Format: Patent
Sprache:eng
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The present utility model discloses a process of using whey, a cheese manufacturing by-product, for alcoholic fermentation having the following steps: (a) mixing 9.5 g to 10.3 g sugar with 100 ml lukewarm whey to form a mixture, (b) adjusting sugar in the mixture until sweetness reaches 20øBrix, (c) adding 0.8 gram of Saccharomyces cerevisiae to the mixture, (d) leaving the mixture for a few minutes until the culture is very active to produce the starter culture. A further step of mixing 1 liter whey with the starter culture can be added in the process. Lukewarm whey of step (a) is either sweet whey or medium acid whey.