Record Display for the EPA National Library Catalog


Main Title Utilization of cheese whey for wine production /
Author Yang, Hoya Y. ; Bodyfelt, Floyd W. ; Berggren, Kaye E. ; Larson., Peter K.
Other Authors
Author Title of a Work
Yang, Hoya Y.
CORP Author Oregon State Univ., Corvallis. Dept. of Food Science and Technology.;Industrial Environmental Research Lab.-Cincinnati, Ohio.
Publisher Industrial Environmental Research Laboratory, Office of Research and Development, U.S. Environmental Protection Agency ; Available through National Technical Information Service,
Year Published 1977
Report Number EPA-600/2-77-106; EPA-R-803301
Stock Number PB-270 952
OCLC Number 05436287
Subjects Whey ; Wine and wine making
Additional Subjects Wines ; Industrial plants ; Industrial wastes ; Byproducts ; Dairy industry ; Filtration ; Sulfur dioxide ; Manufacturing ; Fermentation ; Nutrients ; Flavor ; Whey ; Ultrafiltration
Internet Access
Description Access URL
Library Call Number Additional Info Location Last
EIAD  EPA-600/2-77-106 Region 2 Library/New York,NY 03/10/2006 DISPERSAL
EJBD ARCHIVE EPA 600-2-77-106 Headquarters Library/Washington,DC 05/27/2014
EJBD  EPA 600-2-77-106 Headquarters Library/Washington,DC 10/16/2014
ERAD  EPA 600/2-77-106 Region 9 Library/San Francisco,CA 09/17/2012
ESAD  EPA 600-2-77-106 Region 10 Library/Seattle,WA 06/03/2005
ESBD  EPA-600-2-77-106 CPHEA/PESD Library/Corvallis,OR 08/22/2017
NTIS  PB-270 952 Some EPA libraries have a fiche copy filed under the call number shown. 07/26/2022
Collation vii, 19 pages : illustrations ; 28 cm.
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% alcohol, 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 flavoring materials such as citrus and cola also showed promising results.
"Grant no. 803301." Includes bibliographical references (page 17).