Abstract
The use of whey powder and whey concentrate as an adjunct in brewing, replacing some of the commonly used cereal adjuncts, was investigated. A process is described in which whey is employed in a conventional adjunct mashing system with the addition of β-galactosidase. Worts containing hydrolyzed lactose (glucose and galactose) were produced that possess normal fermentabilities and produce beers of acceptable quality when compared with a corn adjunct control.
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