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Method for producing alcohol from whey



Method for producing alcohol from whey



W. Germ. Pat. Appl, 1 442 327,



Whey, particularly acid whey, can be economically fermented to produce alcohol. Buffering salts are added to the whey which is then pasteurized and fermented at 30 degrees C by lactose fermenting yeasts. After separating the alcohol, the residual liquor is concentrated by vacuum-evaporation and dried in a spray-or roller-drier.

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Accession: 014559198

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Related references

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