Improving Alcohol Fermentation in Concentrated Ultrafiltration Permeates of Cottage Cheese Whey

Five cultures of active lactose‐fermenting yeasts were adapted to ferment concentrated ultrafiltrated cottage cheese whey permeates of high lactose levels (22–24%). The conditions for yeast adaptation and the problems of standardizing the fermentation solution were investigated. Yeast adaptation with controlled lactose standarization of the cottage cheese permeates led to a high yield of alcohol by one strain of Kluyveromyces fragilis approximately 10% (v/v) ethanol in 15 days at 30° C.