The objective of this project was to demonstrate commercial feasibility of producing an alcoholic beverage by wine yeast fermentation of supplemented cheese and cottage cheese wheys. Results indicated that the preferred processing route was (1) fractionation of the whey into protein concentrate and permeate by ultrafiltration; (2) supplementation of permeate with twenty two percent dextrose on the permeate weight; (3) fermentation in stirred fermentors for seven to ten days at 20-22C; (4) clarification of the ferment by centrifugal means followed by pressure filtration; (5) demineralization of the ferment by ion exchange; (6) formulation of the beverage by addition of natural fruit flavor concentrates, invert syrups, malic acid, and water to standardize alcohol content at about eight percent by volume; (7) polishing filtration through diatomaceous earth and a 0.45 micron membrane filter; (8) carbonation with two volumes of carbon dioxide and (9) bottling with a pressure retaining cap.

"Foremost McKesson, Inc." "Food and Wood Products Branch, Industrial Environmental Research Laboratory." "October 1979." Includes bibliographical references. "Grant no. S-803863."