EPA-600/2-77-106
June 1977
Environmental Protection Technology Series
UTILIZATION OF CHEESE WHEY FOR
WINE PRODUCTION
Industrial Environmental Research Laboratory
Office of Research and Development
U.S. Environmental Protection Agency
Cincinnati, Ohio 45268
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RESEARCH REPORTING SERIES
Research reports of the Office of Research and Development, U.S. Environmental
Protection Agency, have been grouped into nine series. These nine broad cate-
gories were established to facilitate further development and application of en-
vironmental technology. Elimination of traditional grouping was consciously
planned to foster technology transfer and a maximum interface in related fields.
The nine series are:
1. Environmental Health Effects Research
2. Environmental Protection Technology
3. Ecological Research
4. Environmental Monitoring
5. Socioeconomic Environmental Studies
6. Scientific and Technical Assessment Reports (STAR)
7. Interagency Energy-Environment Research and Development
8. "Special" Reports
9. Miscellaneous Reports
This report has been assigned to the ENVIRONMENTAL PROTECTION TECH-
NOLOGY series. This series describes research performed to develop and dem-
onstrate instrumentation, equipment, and methodology to repair or prevent en-
vironmental degradation from point and non-point sources of pollution. This work
provides the new or improved technology required for the control and treatment
of pollution sources to meet environmental quality standards.
This document is available to the public through the National Technical Informa-
tion Service, Springfield, Virginia 22161.
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EPA-600/2-77-106
June 1977
UTILIZATION OF CHEESE WHEY
FOR WINE PRODUCTION
Hoya Y. Yang
Floyd W. Bodyfelt
Kaye E. Berggren
Peter K. Larson
Department of Food Science and Technology
Oregon State University
Corvallis, Oregon 97331
Grant No. 803301
Project Officer
Max W. Cochrane
Industrial Pollution Control Division
Industrial Environmental Research Laboratory
Corvallis, Oregon 97330
INDUSTRIAL ENVIRONMENTAL RESEARCH LABORATORY
OFFICE OF RESEARCH AND DEVELOPMENT
U.S. ENVIRONMENTAL PROTECTION AGENCY
CINCINNATI, OHIO 1*5268
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DISCLAIMER
This report has been reviewed by the Industrial
Environmental Research Laboratory, U.S. Environmental
Protection Agency, and approved for publication. Approval
does not signify that the contents necessarily reflect the
views and policies of the Environmental Protection Agency
nor does mention of trade names or commercial products
constitute endorsement or recommendation for use.
ii
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FOREWORD
When energy and material resources are extracted, processed,
converted, and used, the related pollutional impacts on our
environment and even on our health often require that new
and increasingly more efficient pollution control methods be
used. The Industrial Environmental Research Laboratory —
Cincinnati (IERL—Ci) assists in developing and
demonstrating new and improved methodologies tha will meet
these needs both efficiently and economically.
This report is a product of the above efforts. It describes
research efforts to convert cheese whey into a useful
by-product—wine. The results were quite encouraging, and
it is recommended that the efforts be continued on a larger
scale so as to conduct marketing feasibility studies.
For further information regarding this report contact the
Food and Wood Products Branch, Industrial Pollution Control
Division, Industrial Environmental Research Laboratory--Ci,
Cincinnati, Ohio 45268.
David G. Stephan
Director
Industrial Environmental Research Laboratory--Ci
Cincinnati, Ohio
iii
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ABSTRACT
The objective of fermenting whey into wine is to provide
another outlet for the utilization of the vast quantities of
whey that are a by-product of cheesemaking.
Utilization of whey for wine production requires few if any
energy resources. The entire whey is utilized; no removal
of water is necessary. Furthermore, whey can be fermented
by small cheese plants for wine production, since no
elaborate or expensive equipment is required.
The method used involves the deproteinization of either
sweet (cheddar cheese) whey or acid (cottage cheese) whey by
heat or ultrafiltration, the addition of sulfur dioxide to
stabilize the whey before fermentation starts, and the
fermentation of lactose normally present in whey by
Knuy.ve.ronjy.ces fragiliSj. Since the lactose will yield only
2J or 3% alcohol, it is necessary to add dextrose and to
ferment it with Saccharomyces cereyisiae to increase the
alcohol content of whey wine. Yeast nutrients such as
nitrogen and addition of B-vitamins were found to be
unnecessary for whey wine fermentation, as the whey itself
contains sufficient nutrients for yeast growth.
At least two rackings are necessary before the wine is fined
with bentonite. Whey wine is filtered before bottling, and
pasteurization is required for a sweetened whey wine, unless
an aseptic method is used.
Results are quite encouraging. The whey wine was acceptable
to a great majority of tasters, who preferred it slightly
sweet. Blends of whey wine with fruit and berry wines were
also liked. Whey wine with flavoring materials such as
citrus and cola also showed promising results.
This report was submitted in fulfillment of the requirements
of Project No. 803301 awarded by the Environmental
Protection Agency to the Oregon State University.
iv
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CONTENTS
Ease
Foreword iii
Abstract iv
List of Figures vl
L.ist of Tables vi
Acknowledgments vii
I Introduction 1
II Conclusions 3
III Recommendations 4
IV Methods 5
V Results and Discussion 7
VI References 17
VII Pertinent Publications 18
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Dumber
1
2
LIST OF FIGURES
Production of Sweetened Clear Whey Wine
Gas Chromatograms of Whey Wine
6
12
LIST OF TABLES
Number Page
1 Effect of Yeast Strains on Fermentation Rate 7
2 Effect of Temperature on Fermentation Rate 8
3 Effect of Nutrients on Fermentation Rate 8
4 .Effect of Preservatives on Viable
Microorganisms in Whey Wine 9
5 Effectiveness of Clarifying Agents for
Whey Wine 10
6 Results of Sensory Evaluation Tests for
Various Whey Wines 13
7 Flavor Preference Evaluation by Oregon
Dairy Industry Group 14
vi
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ACKNOWLEDGMENTS
The cooperation of the following cheese plants in providing
cheese whey for this project is very much appreciated:
Fairmont Cheese Company, Olympia, Washington; Mayflower
Farms, Coos Bay, Oregon; Coquille Valley Dairy Cooperative,
Bandon, Oregon; Tillamook County Creamery Association,
Tillamook, Oregon; and Sunnybrook Dairy, Corvallis, Oregon.
vii
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SECTION I
INTRODUCTION
Effective and economical methods of utilizing whey are
essential if cheese plants are to remain competitive with
other segments of the food processing industry. The drying
of cheese whey is limited by some adverse economic
considerations. An efficient whey drying operation requires
more whey than most cheese plants produce. Also, large
volumes of water would have to be removed, thus requiring
considerable consumption of our diminishing energy resources
(2).
Utilization of whey for wine production requires few if any
energy resources. The entire whey is utilized; no removal
of water is necessary. Furthermore, whey can be utilized by
small cheese plants for wine production, since no elaborate
or expensive equipment is required.
Acceptable wine also has a higher monetary value than other
products. From 100 pound (220 kg.) of milk, 10 pounds
(22 kg.) of cheese is produced; the remaining 90 pounds
(198 kg.) is whey. Ten pounds of cheese can be retailed for
approximately $15; 90 pounds of whey can be made into 10
gallons (37.85 liters) of whey wine and be retailed for
about $50, assuming $1 per fifth. The economic advantage of
utilizing whey for wine production is obvious.
The use of whey as a fermentation substrate has appealed to
microbiologists, food scientists, cheese processors, and
others who have been faced with the problem of upgrading
this raw material into useful products which can be produced
and marketed on a profitable basis. Whey has been used or
suggested as a substrate for the manufacture of yeast,
alcohols, lactic acid, vitamins, vinegar, and alcoholic
beverages. The production of wine or other popular
alcoholic beverages. The production of wine or other
popular alcoholic beverages from whey has remained a
laboratory curiosity for many years(5).
As early as 1868, a U.S. patent was granted Baldwin(l) for
the production of a cordial from whey. In 1948 and 1952,
Engel(3T^) was issued several patents for the production of
an alcoholic beverage, in which sucrose and whey were
fermented with baker's yeast. A variety of beer-like
products have also been produced from whey in Germany(6).
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The U.S. cheese industry is in most urgent need of a
development of whey by-product that would not encompass
relatively expensive processes for water removal. The
fermentation of sugar-fortified whey by selected wine yeast
and the production of an acceptable whey wine may represent
a "near ideal' solution for the whey disposal and
utilization dilemma of the U.S. cheese industry. The
production of an acceptable wine by whey fermentation may be
the means of transposing a "cost of doing business" into a
"profit opportunity."
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SECTION II
CONCLUSIONS
The production of wine from whey is a good way to utilize
some of the whey that is polluting the environment.
Straight whey wine, flavored whey wine, and whey wine
blended with fruit or berry wines show promise for
commercial development.
Both sweet and acid wheys showed equal results. A great
majority of tasters prefer the whey wine slightly sweet.
Blends of whey wine with fruit and berry wines were also
liked j with the red raspberry-whey wine blend on top of the
preference list.
Costs for wine making should be much lower than other
methods of whey utilization, since few if any energy
resources are required. Furthermore, capital outlay is low
because no elaborate or expensive equipment is required.
The remaining solids should not be difficult to dispose.
The milk protein can be used as food ingredient for human
consumption, and the yeast protein should be suitable for
animal feeds.
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SECTION III
RECOMMENDATIONS
Pilot plant development and marketing feasibility studies
should be made for whey wine. Such studies are currently
underway at the Foremost Foods Company Research and
development Center in Dublin, California, under EPA grant
No. 803863 entitled "A Demonstration Project on the
Utilization of Cheese Whey for Wine Production."
Future projects should include the testing of flavoring
materials to make flavored whey wine. The production of
whey brandy is also a possibility.
Industrial alcohol production by whey fermentation is
technically possible. The economic factor against other
methods of alcohol production should be considered, however,
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SECTION IV
METHODS
Whey for this project was obtained from cheese plants
located in Oregon and Washington. Both sweet (Cheddar
cheese) whey and acid (cottage cheese) whey have been used
for the experiments.
The general scheme of wine production from whey is shown in
Figure 1. For making clear whey wine, it is necessary to
deproteinize the whey by heating it to 180°F in
steam-jacketed kettle for 5 minutes. The protein thus
precipitated is removed and could be utilized as a food
ingredient. About 22$ dextrose is added to the clear whey,
depending on the concentration of alcohol desired in the
wine. After cooling, 1.00 ppm of sulfur dioxide is added for
stability. The whey is ten inoculated with yeast and the
fermentation carried out in glass carboys. Fermentation
commences shortly thereafter. When fermentation is
completed and yeast cells are settled , the wine is racked by
decantation. This procedure is repeated once or twice. The
lees are separated by filtration. They are a good source of
protein and could be used in foods or animal feeds. The
quantity of the lees is about 2% of the wine by volume. The
wine is then aged and clarified by a fining agent (mixing
with 0.2$ bentonite) and sweetened if desired. To insure
clarity, the wine is filtered through an Ertel pad filter
before bottling. Sweet wine should be pasteurized or
.handled aseptically to prevent secondary fermentation.
Pasteurization requires the elevation of temperature from
ambient to 185°F (88°C). Energy requirement is 185-72 or
113 B.t.u. per pound, approximately 950 B.t.u. per gallon
(3.785 liters).
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WHEY
DE- PROTEIN IZATION
DEXTROSE ADDITION
S09 ADDITION
2 I
INOCULATION
I
FERMENTATION
I
FIRST RACKING
SECOND RACKING
I
FINING
SWEETENING
FILTRATION
BOTTLING
I
"'PASTEURIZATION
MILK PROTEIN
UTILIZATION
YEAST PROTEIN
UTILIZATION
*0mitted if a cloudy wine is produced
'Omitted when a dry wine is produced
Omitted if an aseptic method is used
Figure 1. Production of sweetened clear whey wine.
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SECTION V
RESULTS AND DISCUSSION
least
Table 1 shows the effect of different wine yeast strains on
the fermentation rate of whey wine. Of the five yeasts
tested, Montrachet fermented the fastest, taking an average
of 7 days to ferment whey to wine at room temperature.
Champagne and sherry were only slightly slower, taking 8
days. Port took 12 days, and burgundy 14 days. All yeasts
produced the same alcohol content at the end of the
fermentation, above 10$ by volume. Sensory evaluations
conducted thus far reveal no conclusive differences in
flavor between wines fermented by different yeast strains.
It appears that Montrachet is the preferred yeast for whey
wine fermentation because of the more rapid rate of
fermentation.
Table 1. Effect of Yeast Strains on Fermentation Rate
Yeast
Strain
Montrachet
Champagne
Sherry
Port
Burgundy
Temperature
Time for Completion
of Fermentation
(days)
7
8
8
12
14
Fermentation
Rate
(days-1)
0.14
0.13
0.13
0.08
0.07
Alcohol
Production
(*)
10.35
10.25
10.00
10.20
10.10
Three fermentation temperatures were tested for their effect
on the rate of fermentation and flavor of wine. Results are
shown in Table 2. At the incubator temperature of 90°F, it
took an average of only 4 days for Montrachet yeast to
ferment whey to wine; at room temperature, it took 7 days.
In a refrigerated room at 55°F, fermentation was the
slowest; 17 days were required for completion. The slightly
lower alcohol content of the wine fermented at 90°F could be
due to the volatile nature of alcohol at higher
temperatures .
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Table 2. Effect of Temperature on Fermentation Rate
Temperature Time for Completion Fermentation Alcohol
of Fermentation Rate Production
(days) (days=J.l_: (*) .
10.65
10.51
10.20
55
72
90
17
7
11
0.06.
0.14
0.25
Sensory evaluation revealed no significant difference
between the wine fermented at 55° and that at 72°F. The
wine fermented at 90°F, however, was definitely disliked by
the panelists. This could be due to the rapid deterioration
of the whey at that temperature. In the interest of energy
conservation, fermenting whey wine at room temperature
appears to be the most desirable.
Nutrients
Nitrogen as a yeast nutrient was supplied by a mixture of
50$ ammonium phosphate and 50% ammonium chloride. This
mixture was tested at concentrations of 500 and 1000 ppm.
Vitamins B-j (thiamin) and 83 (riboflavin), known also to
increase the efficiency of yeast fermentation, were tested
at 5 ppm respectively. The results in Table 3 show that the
addition of yeast nutrients was not found to be necessary
for fermentation of whey wine. Neither the fermentation
rate, nor the percentage of alcohol produced was increased
significantly. It appears that the whey itself contains
sufficient nutrients for yeast growth, and additional
nutrients are of no value.
Table 3- Effect of Nutrients on Fermentation Rate
Time for Completion Fermentation Alcohol
Nutrient of Fermentation Rate Production
(days) (days=J-l (*)
Control 7 0.14 10.3
250 ppm (NH2j)2HPOij +8 0.13 10.2
250ppm NHjjd
500 ppra (NH2j)2HPOn +7 0.14 10.1
500 ppm NttyCI
5 ppm Vitamin B! 8 0.13 10.1
5 POT Vitamin Bg 8 0^13 10.3
8
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Preservatives
Sulfur dioxide and sorbic acid were tested as preservatives
for whey wine. The effectiveness of the preservatives was
determined by plate counts of viable microorganisms at
different time intervals. Results are shown in Table 4.
After 9 weeks, some samples had counts of a few hundred
microorganisms per ml. These are considered as low
counts for wine. All the wine samples had a decrease in
counts at subsequent intervals. At the end of 19 weeks, all
samples are virtually sterile, including the control.
Evidently, the combined preservation effect of alcohol and
lactic acid present in the wine offers sufficient protection
for dry whey wine, and no chemical preservatives are needed.
Wine treated with 100 ppm S02, however, seems to have a
cleaner taste and perhaps would be a desirable practice.
The sorbic acid treated wines exerted some effect on the
flavor of the wine. The degree of off-flavor was in
proportion to the preservative concentration.
Table 4. Effect of Preservatives on Viable Microorganisms in Whey Wine
Plate Counts (colonies/ml) after _
Preservative 9 weeks 12 weeks 15 weeks 19 weeks
(ppm)
Control 800 110 4 0
S02;
50 1300 58 9 3
100 8110
200 0000
300 0100
Sorbic Acid;
100 i»00 135 1 1
200 18 012
300 30 167 9 0
400 Q Q - -
Clarifying Agents
To make clear whey wine, bentonite has shown promise as a clarifying
agent as shown in Table 5. This clarifying agent, when used in a
concentration of 0.5$, showed excellent results for clarifying cloudy
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whey wine. It was observed that deproteinized whey produced
cloudy whey wine, due to the activity of the yeast.
Sparkolloid (a trade name for a polysaccharide product) and
casein were found to be poor clarifying agents for whey
wine. Adjusting the pH of the wine with potassium carbonate
to the iso-electric point of whey protein (pH 5.1-5.3)
facilitated protein precipitation. The problem here,
however, is that at the iso-el-ectric point, the wine is low
in acidity, and tastes flat.
Tannin appears to be a good clarifying agent, except that it
may impart an off-flavor to the wine.
Table 5. Effectiveness of Clarifying Agents for Whey Wine
Clarifying Agent _____ Clarifying Action _____
____ t _________ Poor ___ Fair Good Excellent
Bentonite:
0.20 x
0.25 x
0.30 ' x
0.50 x
Sparkolloid, Cold:
0.01-0.20 x
Casein:
0.01-0.20 x
Tannin:
0.010 x
0.015 x
0.020 x
O.M
0.48
10
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Cloudy and clear whey wines were compared by gas-liquid
chromatography. The instrument used was a Varian Aerograph
1200 with a hydrogen flame ionization detector. Samples of
whey wines were injected directly.
The column used was 12 foot x 1/8 inch stainless steel
packed with 5% BDS (butanedial succinate) and 0.05J igepal
on Chromosorb G. The column was conditioned at 170°C and
maintained at 135°C. The range was set on 1 and the
attenuation was 128. The nitrogen flow was 30 ml/minute,
the sample size was 10 ul, and the chart speed 30
inches/hour.
Typical gas chromatographs are reproduced in Figure 2. It
is seen that both the cloudy and the clear whey wines
produced identical chromatograms, indicating that the
volatile components present in the whey wine were retained
after clarification. Peak 2 of the clear wine, however, is
lower than that of the cloudy wine, indicating that perhaps
some loss of this component may have occurred during fining
and filtering.
Fr ui t .drfhey. _Wines
The Possibility of blending fruit and berry wines with whey
wine was investigated. Raspberry, strawberry, blackberry,
apple, and pear wines were prepared according to methods
prevailing in the Pacific Northwest(T). Each fruit or berry
wine was blended with whey wine on a 50-50 basis. All the
berry blends of whey wine were considered acceptable in the
flavor preference tests that were conducted (Table 6}. The
apple and pear blends were not considered acceptable. This
is probably because these two fruits are generally weaker in
flavor, as compared to the berries.
Flavored _Whey_ _Win e s
The possibility of flavoring whey wine with synthetic
flavors was investigated. Citrus , cola , and raspberry
flavors were evaluated. The cola-flavored wine left a
medicinal after-taste, and was not acceptable. A 50-50
blend of whey wine and Coca-Cola, however, was a more
acceptable product. The raspberry-flavored whey wine was
not comparable to the natural raspberry-whey wine blend
previously tested. The flavored raspberry wine tasted
"synthetic," without the aroma of true raspberry. The
citrus-flavored whey wine was considered the best product of
the three flavored wines tested. The product has a oleasine
taste which resembles some citrus-flavored pop wines
currently selling on the market.
11
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CLOUDY WINE
* I I
HIS! (Id)
CLEAR WINE
10 u
r.m (KM)
Figure 2. Gas chromatograms of whey wine.
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Carbonatign
Carbonation was attempted on the flavored whey wines. When
a wine was carbonated to a pressure of 2.3 volumes of C02 •
it had a nice head when poured, with bubbles in the glass.
Testing of a commercial beer and Coke for pressure gave 2.3
volumes of C02 for beer and 3*3 for Coke.
Acceptance
Whey wine, fruit and berry blends, and citrus-flavored wine
were submitted for sensory evaluation by University
personnel, the dairy industry, and other groups. A hedonic
scale of 1-9 was used for scoring. A score of 5 implies the
sample is neither desirable nor undesirable. A mean score
above 5 generally indicates the sample is desirable. The
higher the score, the higher the desirability. Any score
below 5 is rated undesirable.
Table 6 shows the results of the sensory evaluation tests
conducted. It is seen that, with the exception of the clear
dry whey wine and the apple and pear blends, all wines were
rated with a relatively .high degree of preference by the
panelists. The raspberry-whey blend received the highest
rating of 6.9. Clear dry whey wine was rated the lowest.
3.8, with apple and pear blends rated just below the neutral
point of 5.
Table JL_ Results of Sensory Evaluation Tests for Various Whey Wines
Wine Type Number of Panelists .Mean Score
Whey, Cloudy, Sweetened 109 5.2
Whey, Clear. Dry 36 3-8
Whey, Clear, Sweetened 145 6.3
Raspberry-Whey, Sweetened 126 6.9
Strawberry-Whey, Sweetened 25 6.4
Blackberry-Whey, Sweetened 25 6.4
Apple-Whey, Sweetened 25 4.6
Pear-Whey, Sweetened 25 4.7
Whev. Citrus-Flavored. Sweetened 5_Q ILJi
13
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One special wine tasting was conducted with a large group
during the 1975 Oregon Dairy Industries Conference. A
sweetened clear whey wine and a sweetened raspberry-whey
wine were submitted to the group of over 300-people for
tasting. One hundred and seventy-seven persons completed
ballots. The results are summarized in Table 7. It is
noted that the majority of the participants liked the clear
whey wine or the raspberry wine blend . Only 7 out of the
177, or approximately 4* of those tasting, disliked both
samples.
It should be noted that the wine samples were evaluated by a
different number and varied groups of people in some cases.
While the results may serve as an indication of the relative
degrees of preference for the products, large scale consumer
acceptance tests of each product must be conducted.
Table 7. Flavor Preference Evaluation by Oregon Dairy Industry Group
Flavor Evaluation JStatement Ballot _C_ount _ _ % Preference
I Like the Raspberry-Whey Wine"
"I Like the Clear Whey Wine •
-I Like Neither"
123
47
7
69-5
26.6
3.9
Whey__Beer
Attempts were made to prepare a whey beer using whey, malt,
dextrose, and hops. Fermentation was completed in 9 days.
However / the whey beer so prepared lacks the characteristics
of a barley beer. A new malt syrup with hop extract already
added was tried with better results; but the whey beer was
still not acceptable. In contrast, beer made in the regular
manner (without whey) resulted in a very acceptable product,
indicating the problem was with the whey. Combinations of
this regular beer and whey beer were tried in the following
ratios:
Whey_Beer Re g.u lar _Beer
2556 75*
5056 50*
75* 25*
Only the first one, with 25* whey beer, was at all
acceptable.
14
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Charcoal helped to remove the objectionable whey flavor of
the beer. However, when enough charcoal was used to remove
all of the objectionable flavor, the characteristic beer
flavor was also removed. It is concluded that it would be
most difficult to produce a beer from whey that would taste
exactly like the beer we are familiar with. Only a
beer-like beverage is possible, which might be acceptable to
some cheese-loving people.
Stability, .and ..Packaging
Whey wine packaged in clear bottles and exposed to strong
light showed a definite decrease in stability. The
light-exposed wine became hazy after 6 weeks, while the same
wine stored in a dark place was still in excellent condition
after 9 weeks.
Sweetened and unpasteurized whey wine has a stability of
only 3 1/2 weeks disregarding varying conditions of storage
and types of containers used. However, unsweetened and
unpasteurized , or sweetened and pasteurized whey wines are
still stable after 7 weeks. This indicates that
stabilization of sweetened whey wine is necessary, either by
pasteurization or aseptic handling.
Long-term stability studies showed that it is possible to
store whey wine for as long as 8 months, depending on the
condition of the storage. The stability results for all the
wine types can be summarized as follows:
1. The wine should be handled aseptically or
pasteurized if it is sweetened.
2. Storage in dark bottles is better than in clear
bottles, especially from a flavor standpoint.
3. Storage in the dark is preferable to storage
under lights.
U. Storage at 40°F is better than at 72° or 90°.
5. Storage of a pasteurized sample at lJO°F results in
the best long term preservation of quality.
4cid_Whey_
Wine made from acid (cottage cheese) whey has
characteristics comparable to that of wine made from sweet
(cheddar cheese) whey.
15
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Taste testing conducted using panels of experienced tasters
indicated that a difference is noticed between cottage
cheese whey wine and Cheddar cheese whey wine due to their
difference in acidity. When the acidity was adjusted equal,
no significant difference was noted by the tasters.
Lactose_Utilization
In the interest of utilizing the lactose present in whey.
Kruy_verqmy.ces fragilis was used to ferment the lactose in
deproteinized acidy whey. Results indicated that an
incubation temperature of 30°C is necessary for a good
K.;_ fragilis fermentation. It was also found that at least
100 ppm of S02 is necessary to help preserve the whey before
fermentation starts. K^_ fragilis fermentation can be
completed in 5 to 7 days, with an alcohol yield of up to 3%•
By utilizing the lactose, only 16% of dextrose was needed
for the subsequent Montrachet yeast fermentation. Compared
to the 22% used previously, there is a saving of 6%
dextrose, which is equivalent to a half pound of dextrose
per gallon. Assuming the price of dextrose is 20 cents a
pound, this amounts to a saving of 10 cents per gallon of
wine. The time required to convert whey to wine, however,
is about twice as long when lactose is utilized.
The saving of $100 per 1,000 gallons is reduced where a
sweet wine is desired. The wine with lactose fermented out
requires more sugar for sweetening. Approximately 2% more
sugar is required to compensate for the sweetness lost due
to lactose utilization.
Analysis of the K^ fragilis-fermented wine showed only 0.02J
lactose remaining, indicating that the lactose conversion
was quite complete.
The laboratory personnel working with the whey wine project
can distinguish between the wines fermented with and without
lactose utilization, but a taste panel consisting of 25
people in the Department of Food Science and Technology
judged no significant difference between the two samples.
The samples were adjusted to equal sweetness and acidity
before they were presented for tasting. Repeated taste
testing showed the same results.
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SECTION VI
REFERENCES
1. Baldwin, A. E. Improved process of treating milk to
obtain useful products. U.S. Patent 78,640 (1868).
2. Bodyfelt, F.W. Whey disposal in the Pacific Northwest.
Proceedings of the Pacific Northwest Industrial Waste
Management Conference 39:27 (1972).
3. Engel, E.R. Fermenting whey. U.S. Patent 2,449,064
(1948).
4. Engel, E.R. Improvements in or relating to a process
of producing an alcoholic beverage and a solid residuum
from whey. British Patent 669,894 (1952).
5. Holsinger, V.H., Pasati, L.P., and Devilbiss, E.D.
Whey beverages: a review. J. Dairy Science 57:849
(1974).
6. Wix, P. and Woodbine, M. The disposal and utilization
of whey. Part II. Dairy Sci. Abstr. 20:622 (1958).
7. Yang, H.Y. Fruit wines — requisites for successful
fermentation. Agri. and Food Chem. 1:331 (1953).
17
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SECTION VII
PERTINENT PUBLICATIONS
1. Yang, H.Y. and Berggren, K.E., "A Two-Stage Fermen-
tation System for Whey Wine Production.11 Proceedings
of the Third National Conference on Water Reuse,
Cincinnati, Ohio. 3:542-545. Sponsored by the American
Institute of Chemical Engineers and U.S. Environmental
Protection Agency Technology Transfer.
2. Yang, H.Y., Bodyfelt, F.W., Berggren, K.E., and
Larson, P.K., 'Utilization of Cheese Whey for Wine
Production.' Proceedings of the Sixth National
Symposium on Food Processing Wastes, Madison. Wisconsin.
Sponsored by the U.S. Environmental Protection Agency.
3. Larson, P.K. and Yang, H.Y. , 'Some Factors Involved in
the Clarification of Whey Wine.;i Journal of Milk and
Food Technology. In print.
18
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TECHNICAL REPORT DATA
(Please read Instructions on the reverse before completing)
i. REPORT NO.
EPA-600/2-77-106
2.
3. RECIPIENT'S ACCESSION-NO.
4. TITLE AND SUBTITLE
UTILIZATION OF CHEESE WHEY FOR WINE PRODUCTION
5. REPORT DATE
June 1977 Issuing date
6. PERFORMING ORGANIZATION CODE
7. AUTHOR(S)
Hoya Y. Yang, Floyd W. Bodyfelt, Kaye E. Berggren,
and Peter K. Larson
8. PERFORMING ORGANIZATION REPORT NO.
9. PERFORMING ORGANIZATION NAME AND ADDRESS
Department of Food Science and Technology
Oregon State University
Corvallis, Oregon 97331
10. PROGRAM ELEMENT NO.
1BB610
11. CONTRACT/GRANT NO.
Grant No. 803301
12. SPONSORING AGENCY NAME AND ADDRESS
;IndustrialEnvironmental Research Laboratory - Gin., OH
Office of Research and Development
U.S. Environmental Protection Agency
Cincinnati, Ohio
13. TYPE OF REPORT AND PERIOD COVERED
Final—July 197^-June 1976
14. SPONSORING AGENCY CODE .
EPA/600/12
15. SUPPLEMENTARY NOTES
Wine was successfully produced in the laboratory from cheese whey. The method used
involves the deproteinization of either sweet (cheddar cheese) whey or acid (cottage
cheese) whey by heat or ultrafiltration, the addition of sulfur dioxide to stabilize
the whey by Kruyveromyces fragilis. Since the lactose will yield only 2% or ^3$ alcoho]
it is necessary to add dextrose and to ferment it with Saccharomyces cerevisiae to
increase the alcohol content of whey wine. Yeast nutrients such as nitrogen and
addition of B-vitamins were found to be unnecessary for whey wine fermentation, as the
whey itself contains sufficient nutrients for yeast growth.
At least two rackings are necessary before the wine is fined with bentonite. Whey
wine is filtered before bottling, and pasteurization is required for a sweetened whey
wine, unless an aseptic method is used.
Results are quite encouraging. The whey wine was. acceptable to a great majority of
tasters, who preferred it slightly sweet. Blends of whey wine with fruit and berry
wines were also liked. Whey wine with favoring materials such as citrus and cola
also showed promising results.
17.
KEY WORDS AND DOCUMENT ANALYSIS
DESCRIPTORS
b.lDENTIFIERS/OPEN ENDED TERMS
c. COSATI Field/Group
Industrial Waste
Byproducts
Cheese Whey
Wine Production
Dairy Industry
13B
18. DISTRIBUTION STATEMENT
RELEASE TO PUBLIC
19. SECURITY CLASS (ThisReport!
UNCLASSIFIED
21. NO. OF PAGES
27
20. SECURITY CLASS (Thispage}
22. PRICE
EPA Form 2220-1 (9-73)
19
U.S. GOVERHMEMT PRINTING OFFICE-.|1977-757-056/6'(29 Region No. 5-11
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