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- Lawton, M.R., et al. Show all 2 Author
- Journal of dairy science 2019 v.102 no.3 pp. 2044-2050
- Saccharomyces cerevisiae; barley; beers; brewers yeast; byproducts; dairy industry; enzymes; ethanol; fermentation; galactose; glucose; hydrolysis; lactose; liquids; mash; value-added products; whey; yogurt
- ... Acid whey, a by-product of strained yogurt production, represents a disposal challenge for the dairy industry. Utilization schemes are currently limited; however, acid whey contains valuable components that could be used to create value-added products. One potential scheme would be the fermentation of acid whey into an alcoholic beverage. Sour beers are gaining popularity and acid whey, which is s ...