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Lactose Concentration Increases Ethanol Production in Cheese Whey
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Date
Authors
Flemke, Emma
Vanhout, Megan
Advisors
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https://creativecommons.org/licenses/by-nc-nd/4.0/
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Presentation
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University of Wisconsin--Stout
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Abstract
Cheese whey
(Fig. 1) is a waste product of cheese
production. To convert this waste into a valuable
product, this experiment determined the optimal
percentage of lactose for cheese whey
fermentation into ethanol for distillation. Ethanol
is a product of aerobic yeast fermentation (Eq. 1).
The final fermented product, vodka, is a valuable
commodity. The use of cheese whey for vodka
fermentation is both economical and
environmentally friendly.
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College of Science, Technology, Engineering, Mathematics and Management