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

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!