The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Whey is co-product of cheese production and is produced at 9:1 whey to cheese ratio. Whey is broadly classified into two types, sweet and acid whey. Large cheese manufacturers have developed whey processing techniques to convert sweet whey into value added products such as protein powders and emulsifiers. Acid whey...