APPLICATION OF ACID LACTASE TO WINE MAKING FROM COTTAGE CHEESE WHEY CONCENTRATES

Abstract

ABSTRACTAn acid lactase β‐galactosidase preparation and standard wine yeast Saccharomyces cervisae were used to simultaneously hydrolyze lactose and ferment the resulting simple monosugars to ethanol. A standardized fermentation whey medium, prepared from a reverse osmosis‐heat evaporated concentrate of 24% lactose, 0.25–1.0g per liter of lactase enzyme and a 2% yeast inoculum, gave a potentially acceptable whey wine. It contained 11–12.2% (vol/vol) of ethanol within 10–15 days of fermentation at 30°C. The fermentation efficiency ranged from 76–81%.