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Journal of Dairy Science Vol. 60 No. 12 1982-1986
© 1977 by American Dairy Science Association ®
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Whey Wine from Concentrates of Reconstituted Acid Whey Powder

Frank V. Kosikowski and Wieslaw Wzorek1

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

A process for making table whey wine is based on fermenting with lactose-fermenting yeast, high-lactose (18 to 25%) whey concentrates, or permeates from reconstituted cottage cheese acid-whey powder. Deproteinization of the whey concentrates which gave a clear fermentation substrate that was rich in lactose was attained through ultrafiltration at about 40 C. Salts were reduced by electrodialysis to levels permitting optimum fermentation of sugar to alcohol. Active fermentation occurred at 25 to 30 C during 5 to 7 days.

The table whey wine had 10% (vol/ vol), or more, alcohol that was derived wholly from lactose. After the finishing step, the fresh wine was clear, pale yellow, and had a pleasing tart taste and bouquet free from whey flavor. Its body was full.

FOOTNOTES

1 Department of Food Technology, Agricultural University of Warsaw, Warsaw, Poland.






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Copyright © 1977 by the American Dairy Science Association ®.