Record Display for the EPA National Library Catalog

RECORD NUMBER: 905 OF 908

OLS Field Name OLS Field Data
Main Title Wine production from cheese whey /
Author Palmer, Gaylord M.
CORP Author Foremost McKesson, Inc., Dublin, CA.;Industrial Environmental Research Lab., Cincinnati, OH.
Publisher Industrial Environmental Research Laboratory, Office of Research and Development, U.S. Environmental Protection Agency ; Available to the public through the National Technical Information Service,
Year Published 1979
Report Number EPA-600/2-79-189; EPA-S-803863
Stock Number PB80-125297
OCLC Number 06050207
Subjects Whey. ; Wine and wine making.
Additional Subjects Food industry ; Wines ; Solid waste disposal ; Fermentation ; Design ; Performance evaluation ; Byproducts ; Cheeses ; Distillation ; Separation ; Clarification ; Centrifuging ; Ion exchanging ; Additives ; Filtration ; Economic analysis ; Manufacturing ; Feasibility ; Whey ; Ultrafiltration
Internet Access
Description Access URL
http://nepis.epa.gov/Exe/ZyPDF.cgi?Dockey=9101OALM.PDF
Holdings
Library Call Number Additional Info Location Last
Modified
Checkout
Status
EHAM  TD899.D3P34 1979 Region 1 Library/Boston,MA 04/29/2016
EJAD  EPA 600/2-79-189 Region 3 Library/Philadelphia, PA 06/16/2000
EJBD ARCHIVE EPA 600-2-79-189 Headquarters Library/Washington,DC 07/15/2014
EJBD  EPA 600-2-79-189 Headquarters Library/Washington,DC 10/31/2016
EKAM  600/2-79/189 Region 4 Library/Atlanta,GA 07/17/1998
ERAD  EPA 600/2-79-189 Region 9 Library/San Francisco,CA 10/01/2012
ESAD  EPA 600-2-79-189 Region 10 Library/Seattle,WA 03/23/2010
NTIS  PB80-125297 Most EPA libraries have a fiche copy filed under the call number shown. Check with individual libraries about paper copy. NTIS 06/23/1988
Collation viii, 66 pages ; 28 cm.
Abstract
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.
Notes
"Foremost McKesson, Inc." "Food and Wood Products Branch, Industrial Environmental Research Laboratory." "October 1979." Includes bibliographical references. "Grant no. S-803863."