A novel system for high-temperature alcoholic fermentation of whey is described, This system consists of Kluyveromyces marxianus yeast immobilized on delignified cellulosic material, The effect of pH, initial lactose concentration and temperature on the fermentation of synthetic medium containing lactose was studied. Batch fermentations of whey were also carried out and the formation of volatile by-products was examined. The concentrations of higher alcohols were found to be in very low levels leading to a product of improved quality, The possibility to use fermented whey as raw material for the production of a novel, low alcohol content drink was also investigated.
|Title of host publication||Unknown Host Publication|
|Number of pages||8|
|Publication status||Published - 2001|
|Event||PROCEEDINGS OF THE 7TH INTERNATIOANL CONFERENCE ON ENVIRONMENTAL SCIENCE AND TECHNOLOGY, VOL C, POSTERS - |
Duration: 1 Jan 2001 → …
|Conference||PROCEEDINGS OF THE 7TH INTERNATIOANL CONFERENCE ON ENVIRONMENTAL SCIENCE AND TECHNOLOGY, VOL C, POSTERS|
|Period||1/01/01 → …|