20059Re: Fermenting milk
- Mar 31, 2004--- In Distillers@yahoogroups.com, "reuel369" <reuel@a...> wrote:
> Bad! At first I didn't know what it was and thought it was fromthe
> Lactaid or 1% milk fat I ate a caplet it was pretty much tastless.I
> should have bought an eye droper to measure drops of water thenuse
> lactaid in that amount. As it got stronger then I could taste theMy guess is the milk fats turned rancid over time, giving it a bad
> whey. Also next time I will use fat free milk.
taste/smell. Alcohol from milk commercially only uses the whey to
ferment. The curd (milk solids or fats) is used for cheese
production. Read this snippet I found recently...
In October 1978 in Ireland, a creamery was reported to be producing
daily 3000 gallons of alcohol at a strength of 96.5 degrees.
The theory of producing alcohol from milk is nothing new, but it had
never before been made into a practical commercial proposition: this
plant, Carberry Milk Products, was the first of its kind in the
world. The alcohol comes from the whey left after the production of
cheese. The protein is extracted and the lactose is fermented and
distilled. The resultant spirit is suitable for gin or vodka, being
similar to alcohol derived from molasses, or for pharmaceutical
The capacity of the plant is eight million litres produced annually
from 108 million litres of milk. Distilling from whey instead of
processing it in the conventional way saved in capital cost.
However, the Carberry operation is valid only because it is Europe's
largest cheese factory, and it does not herald the final solution to
the EEC's surplus milk problem:
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