METHOD OF PRODUCING ETHYL ALCOHOL FROM THE WHEY Russian patent published in 1995 - IPC

FIELD: alcoholic industry. SUBSTANCE: whey is purified from casein dust and dairy fat with one-half quantity of post-alcohol malt residues, and pH value is brought about to isoelectric point of lacto-albumin protein fraction - 4.4-4.6. Then whey is concentrated, and proteins were removed from concentrate by known method and separated for two flows at the ratio 1:2; smaller flow is fed to the yeast generation, and then mixed with major flow at the stage of main alcoholic fermentation at the logarithmic phase of yeast growth. Prepared mash is distilled and malt residues is obtained. The latter is separated for two equal flows; one flow is added to the whey before concentration, and residual flow is mixed with separated protein, fat and casein dust for food product preparing. EFFECT: improved method of ethanol producing.