EPA-600/2-77-106 June 1977

UTILIZATION OF CHEESE WHEX

FOR WINE PRODUCTION

Hoya Y. Yang Floyd W. Bodyfelt b y e E. Berggren

Peter K. Larson Department of Food Science and Technology

Oregon S ta t e University Corvallis, Oregon 97331

Grant No. 803301

Project Officer

Max W. Cochrane Indus t r i a l Pol lut ion Control Division

Indus t r i a l Environmental Research Laboratory Corval l is , Oregon 97330

. INDUSTRIAL ENVIRONMENTAL RESEARCH LABORATORY

OFFICE OF RESEARCH AND DEVELOPMENT U.S. ENVIRONMENTAL PROTECTION AGENCY

CINCINNATI, OHIO 45268

DISCLAIMER

This report has been reviewed by the Industrial Environmental Research Laboratory, U.S. Environmental Protection Agency, and approved for publication. Approval does not signify that the contents necessarily reflect the views and policies of the Environmental Protection Agency nor does mention of trade names or commercial products constitute endorsement or recommendation for use.

ii

FOREWORD

When e n e r g y a n d material r e s o u r c e s a r e e x t r a c t e d , p r o c e s s e d . c o n v e r t e d , a n d u s e d , t h e re la ted p o l l u t i o n a l i m p a c t s o n o u r e n v i r o n m e n t a n d e v e n o n o u r h e a l t h o f t e n r e q u i r e t h a t new a n d i n c r e a s i n g l y more e f f i c i e n t p o l l u t i o n c o n t r o l m e t h o d s b e u s e d . The I n d u s t r i a l E n v i r o n m e n t a l Research L a b o r a t o r y -- C i n c i n n a t i ( I E R L - - C i ) assists i n d e v e l o p i n s a n d d e n o n s t r a t i n g new a n d i m p r o v e d m e t h o d o l o q i e s t h a w i l l meet t h e s e n e e d s b o t h e f f i c i e n t l y a n d e c o n o m i c a l l y .

T h i s r e p o r t i s a p r o d u c t of t h e a b o v e e f f o r t s . I t desc r ibes research e f f o r t s t o c o n v e r t cheese whey i n t o a u s e f u l b y - p r o d u c t - - w i n e . The r e s u l t s were q u i t e e n c o u r a g i n g . a n d i t i s recommended t h a t t h e e f f o r t s b e c o n t i n u e d o n a l a r g e r s ca l e s o a s t o c o n d u c t m a r k e t i n g f e a s i b i l i t y s t u d i e s .

F o r f u r t h e r i n f o r m a t i o n r e g a r d i n g t h i s r e p o r t c o n t a c t t h e Food a n d 'ulood P r o d u c t s B r a n c h . I n d u s t r i a l P o l l u t i o n C o n t r o l D i v i s i o n , I n d u s t r i a l E n v i r o n m e n t a l Research L a b o r a t o r y - - C i , C i n c i n n a t i , O h i o 45268.

D a v i d G . S t e p h a n Di rec tor

I n d u s t r i a l E n v i r o n m e n t a l Research L a b o r a t o r y - C i C i n c i n n a t i , Ohio

iii

ABSTRACT

The objective of fermenting whey into wine is to provide another outlet for the utilization of the vast quantities of whey that are a by-product of cheesenaking.

Utilization of whey for wine production requires few if any energy resources. The entire whey is utilized; no removal of water is necessary. Furthermore, whey can be fermented by small cheese plants for wine production, since no elaborate or expensive equipment is required.

The method used involves the deproteinization of either sweet (cheddar cheese) whey or acid (cottage cheese) whey by heat or ultrafiltration, the addition of sulfur dioxide to stabilize the whey before fermentation starts, and the fermentation of lactose normally present in whey by Yruyveromycep fragilis. Since the lactose will yield only 2% or 3% alcohol, it i s necessary to add dextrose and to ferment it with Saccharomvces cerevisiae to increase the alcohol content of whey wine. Yeast nutrients such as nitrogen and addition of B-vitamins were found to be unnecessary for whey wine fermentation, as the whey itself contains sufficient nutrients for yeast growth.

At least two rackings are necessary before the wine is fined with bentonite. Whey wine is filtered before bottling, and pasteurization is required for a sweetened whey wine, unless an aseptic method is used.

Results are quite encouraginq. The whey wine was acceptable to a great majority of tasters, who preferred it slightly sweet. Blends of whey wine with fruit and berry wines were also liked. Whey wine with flavoring materials such as citrus and cola also showed promising results.

This report was submitted in fulfillment of the requirements of Project No. 803301 awarded by the Environmental Protection Agency to the Oregon State University.

..

iv

CONTENTS

Foreword

Abstract

List of Figures

LJst of Tables

Acknowledgments

I Introduction

I1 Conclusions

I11 Recommendations

IV Methods

V Results and Discussion

VI References

VI1 Pertinent Publications

iii

iv

vi

vi

vii

1

3 4

5

7

17

18

I

LIST OF FIGURES

N_u_mber

1 Production of Sweetened Clear Whey Wine

2 Gas Chromatograms of Whey Wine

L I S T OF TABLES

5

6

7

Page_

6

12

7 Effect of Yeast Strains on Fermentation Rate

Effect of Temperature on Fermentation Rate 8

8 Effect of Nutrients on Fermentation Rate

.Effect of Preservatives on Viable Microorganisms in Whey Wine 9 Effectiveness of Clarifying Agents for

Results of Sensory Evaluation Tests for Various Whey Wines

Flavor Preference Evaluation by Oregon Dairy Industry Group 1 4

Whey Wine 10

13

vi

I I

ACKNOWLEDGMENTS

The cooperation of the following cheese plants in providing cheese whey for this project is very much appreciated: Fairmont Cheese Company, Olympia, Washington; Mayflower Farms, Coos Bay, Oregon; Coquille Valley Dairy Cooperative, Bandon, Oregon; Tillamook County Creamery Association, Tillamook, Oregon; and Sunnybrook Dairy, Corvallis, Oregon.

vii

SECTION I

I N T R O D U C T I O N

E f f e c t i v e a n d e c o n o m i c a l me thods of u t i l i z i n g whey a re e s s e n t i a l if cheese p l a n t s a r e t o r e m a i n c o m p e t i t i v e w i t h o t h e r s e g m e n t s of t h e food p r o c e s s i n g i n d u s t r y . The d r y i n g of cheese whey i s l i m i t e d by some a d v e r s e e c o n o m i c c o n s i d e r a t i o n s . An e f f i c i e n t whey d r y i n g o p e r a t i o n r e q u i r e s more whey t h a n most cheese p l a n t s p r o d u c e . Also, l a r g e v o l u m e s of water wou ld h a v e t o be r e m o v e d , t h u s r e q u i r i n g c o n s i d e r a b l e c o n s u m p t i o n of o u r d i m i n i s h i n g e n e r g y r e s o u r c e s ( 2 ) .

U t i l i z a t i o n of whey f o r w i n e p r o d u c t i o n r e q u i r e s few i f a n y e n e r g y r e s o u r c e s . T h e e n t i r e whey i s u t i l i z e d ; n o r e m o v a l of water is n e c e s s a r y . F u r t h e r m o r e , whey c a n be u t i l i z e d b y small cheese p l a n t s f o r w i n e p r o d u c t i o n . s i n c e n o e laborate o r e x p e n s i v e e q u i p m e n t i s r e q u i r e d .

Acceptable w i n e a l s o h a s a h i g h e r m o n e t a r y v a l u e t h a n o t h e r p r o d u c t s . From 100 pound (220 k g . ) of m i l k , 10 p o u n d s (22 k g . ) of cheese is p r o d u c e d ; t h e r e m a i n i n g 90 p o u n d s ( 1 9 8 k g . ) i s whey. Ten p o u n d s of cheese c a n be r e t a i l e d fo r a p p r o x i m a t e l y $15; 90 p o u n d s o f whey c a n be made i n t o 10 g a l l o n s ( 3 7 . 8 5 l i ters) of whey w i n e a n d b e re ta i led f o r a b o u t $50, a s s u m i n g $1 p e r f i f t h . T h e e c o n o m i c a d v a n t a q e of u t i l i z i n g whey f o r w i n e p r o d u c t i o n i s o b v i o u s .

The u s e of whey as a f e r m e n t a t i o n s u b s t r a t e h a s a p p e a l e d t o m i c r o b i o l o g i s t s , food s c i e n t i s t s , cheese p r o c e s s o r s , a n d o t h e r s who h a v e b e e n faced w i t h t h e problem o f u p g r a d i n g t h i s raw material i n t o u s e f u l p r o d u c t s which c a n be p r o d u c e d a n d marke ted on a p r o f i t a b l e bas i s . Whey h a s b e e n u s e d o r s u g g e s t e d as a s u b s t r a t e f o r t h e m a n u f a c t u r e of y e a s t , a l c o h o l s , l a c t i c a c i d , v i t a m i n s , v i n e g a r , a n d a l c o h o l i c b e v e r a g e s . The p r o d u c t i o n of w i n e o r o the r p o p u l a r a l coho l i c b e v e r a g e s . The p r o d u c t i o n of w i n e o r o the r p o p u l a r a l coho l i c b e v e r a g e s from whey has r e m a i n e d a l a b o r a t o r y c u r i o s i t y f o r many y e a r s ( 5 ) .

A s e a r l y as 1 8 6 8 , a U.S. p a t e n t was g r a n t e d B a l d w i n ( 1 ) f o r t h e p r o d u c t i o n o f a c o r d i a l from whey. I n 1948 a n d 1 9 5 2 , E n g e l ( 3 , 4 ) was i s s u e d s e v e r a l p a t e n t s f o r t h e p r o d u c t i o n of a n a lcohol ic b e v e r a g e , i n w h i c h sucrose a n d whey were f e r m e n t e d w i t h b a k e r ' s y e a s t . A v a r i e t y of beer-like p r o d u c t s h a v e a l s o b e e n p r o d u c e d from whey i n G e r m a n y ( 6 ) .

--

1

The U.S. cheese i n d u s t r y i s i n most u r g e n t n e e d of a d e v e l o p m e n t o f whey b y - p r o d u c t t h a t wou ld n o t e n c o m p a s s r e l a t i v e l y e x p e n s i v e p r o c e s s e s for water r e m o v a l . T h e f e r m e n t a t i o n o f s u g a r - f o r t i f i e d whey b y selected w i n e yeast a n d t h e p r o d u c t i o n of a n a c c e p t a b l e whey w i n e may r e p r e s e n t a ' n e a r i d e a l , s o l u t i o n f o r t h e whey d i s p o s a l a n d u t i l i z a t i o n di lemma o f t h e U.S. cheese i n d u s t r y . The p r o d u c t i o n of a n acceptab le w i n e by whey f e r m e n t a t i o n may be t h e means of t r a n s p o s i n g a "cos t of d o i n g b u s i n e s s ' ' i n t o a l p r o f i t o p p o r t u n i t y . li

2

SECTION I1

CONCLUSIONS

The p r o d u c t i o n of w i n e from whey is a good way t o u t i l i z e some of t h e whey t h a t i s 7 o l l u t i n g t h e e n v i r o n m e n t . S t r a i g h t whey w i n e . f l a v o r e d whey w i n e , a n d whey w i n e b l e n d e d w i t h f r u i t or b e r r y w i n e s show p r o m i s e f o r commercial d e v e l o p m e n t .

B o t h sweet a n d a c i d wheys showed e q u a l r e s u l t s . A izreat m a j o r i t y o f t a s t e r s p r e f e r t h e whey w i n e s l i g h t l y sweet. B l e n d s of whey w i n e w i t h f r u i t a n d b e r r y w i n e s were a l s o l i k e d , w i t h t h e r e d r a s p b e r r y - w h e y w i n e b l e n d o n t o p o f t h e p r e f e r e n c e l i s t .

C o s t s f o r wir.e m a k i n r s h o u l d b e much lower t.h:!n o t h e r methoc!s o f v b e y u t i l i z a t i o n . s i n c e few i f a n y enercry r e s o u r c e s a r e r e q u i r e d . F u r t h e r m o r e , c a p i t a l o u t l a y i s low b e c a u s e n o e l a b o r a t e or e x p e n s i v e e q u i p m e n t i s r e q u i r e d .

T h e r e m a i n i n g s o l i d s s h o u l d n o t b e d i f f i c u l t t o d i s p o s e . The m i l k p r o t e i n c a n b e u s e d a s food i n g r e d i e n t f o r human c o n s u m p t i o n , a n d t h e y e a s t p r o t e i n s h o u l d b e s u i t a b l e f o r a n i m a l f eeds .

3

I

!

SECTION I11

RECOMMENDATIONS

P i l o t p l a n t d e v e l o p m e n t a n d m a r k e t i n g f e a s i b i l i t y s t u d i e s s h o u l d be made f o r whey w i n e . S u c h s t u d i e s a r e c u r r e n t l y unde rway a t t h e F o r e m o s t F o o d s Company Research a n d d e v e l o p m e n t C e n t e r i n D u b l i n , C a l i f o r n i a , u n d e r EPA g r a n t No. 803863 e n t i t l e d ’ A D e m o n s t r a t i o n P r o j e c t o n t h e U t i l i z a t i o n o f Cheese Whey for Wine P r o d u c t i o n . , ‘

F u t u r e p r o j e c t s s h o u l d i n c l u d e t h e t e s t i n g of f l a v o r i n g materials t o make f l avored whey w i n e . T h e p r o d u c t i o n o f whey b r a n d y i s a l s o a p o s s i b i l i t y .

I n d u s t r i a l a lcohol p r o d u c t i o n b y whey f e r m e n t a t i o n is ,

t e c h n i c a l l y p o s s i b l e . The e c o n o m i c f a c t o r a g a i n s t o t h e r methods of a lcohol p r o d u c t i o n s h o u l d be c o n s i d e r e d , h o w e v e r .

4

SECTION IV

METHODS

Whey for this project was obtained from cheese plants located in Oregon and Washington. Both sweet (cheddar cheese) whey and acid (cottage cheese) whey have been used for the experiments.

The general scheme of wine production from whey is shown in Figure 1 . For making clear whey wine, it is necessary to deproteinize the whey by heating it to 1800F in steam-jacketed kettle for 5 minutes. The protein thus precipitated is removed and could be utilized as a food ingredient. About 22% dextrose is added to the clear whey, depending on the concentration of alcohol desired in the

* wine. After cooling, 1.00 ppm of sulfur dioxide is added for stability. The whey is ten inoculated with yeast and the fermentation carried out in glass carboys. Fermentation commences shortly thereafter. When fermentation is completed and yeast cells are settled, the wine is racked by decantation. This procedure is repeated once or twice. The lees are separated by filtration. They are a good source of protein and could be used in foods or animal feeds. The quantity of the lees is about 2% of the wine by volume. The wine is then aged and clarified by a fining agent (mixing with 0.2% bentonite) and sweetened if desired. To insure clarity, the wine is filtered through an Ertel pad filter before bottling. Sweet wine should be pasteurized or handled aseptically to prevent secondary fermentation.

Pasteurization requires the elevation of temperature from ambient to 185OF (88OC). Energy requirement is 185-72 or 113 B.t.u. per pound, approximately 950 B.t.u. per gallon (3.785 liters).

5

I '

WHEY

MILK PROTEIN J. *DE- PROTEIN I Z A T I O N 4 U T I L I Z A T I O N

I + DEXTROSE A D D I T I O N

S O p A D D I T I O N

INOCULATION

FE R MENTAT I ON

3.

J- 5. 3.

YEAST PROTEIN U T I L I Z A T I O N

F IRST RACKING

SECOND RACKING .1 .1 3- 5- c i

F I N I N G

**SWEETEN I N G

F I LT RAT ID4

BOTTLING

** * PA STEU R I Z A l I O N

"Omitted if o cloudy w ine is produced **Omitted when a dry wine i s produced

**=Omitted if an aseptic method i s used

-- Figure 1. Froduction of sweetened clear whey wine.

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6

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SECTION V

RESULTS AND DISCUSSION

Table 1 shows the effect of different wine yeast strains on the fermentation rate of whey wine. Of the five yeasts . tested, Montrachet fermented the fastest, taking an average of 7 days to ferment whey to wine at room temperature. Champagne and sherry were only slightly slower, taking 8 days. Port took 12 days, and burgundy 14 days. All yeasts produced the same alcohol content at the end of the fermentation, above 10% by volume. Sensory evaluations conducted thus far reveal no conclusive differences in flavor between wines fermented by different yeast strains. It appears that Montrachet is the preferred yeast for whey bine fermentation because of the more rapid rate of fermentation.

Table 1. Effect of Yeast Strains on Fermentation Rate ---- -- __--- -

Time for Completion Fermentation Alcohol Yeast of Fermentation Rate FVoduction Strain ( days (days’’ (%)

---- ---- Mon t rache t 7 0.14 10.35

Champagne 8 0.13 10.25

Sherry a 0.13 10.00

Port 12 0.08 10.20

--- TemQerature -----

Three fermentation temperatures were tested for their effect on the rate of fermentation and flavor of wine. Results are shown in Table 2. At the incubator temperature of 90°F, it took an average of only 4 days for Montrachet yeast to ferment whey to wine; at room temperature, it took 7 days. In a refrigerated room at 550F, fermentation was the slowest; 17 days were required. for completion. The slightly -lower alcohol content of the wine fermented at 90°F could be due to the volatile nature of alcohol at higher temperatures. ~

7

.

Table 2. Effect of Temperature on Fermentation Rate _ _ ~ _-_-_-___---- ----------- Temperature Time for Completion Fermentation Alcohol

(OF) of Fermentation Rate Production

55 17 0 .06 . 10.65 ______ ~ - - - ---(days) __-_-- (davP’1l.-,A----

72 7 0.14 10.51

90 4 0.25 10.20

S e n s o r y e v a l u a t i o n r e v e a l e d n o s i g n i f i c a n t d i f f e r e n c e b e t w e e n t h e w i n e f e r m e n t e d a t 55O a n d t h a t a t 7 2 0 F . T h e w i n e f e r m e n t e d a t 90°F, h o w e v e r , was d e f i n i t e l y d i s l i k e d b y t h e p a n e l i s t s . T h i s c o u l d b e d u e t o t h e r a p i d d e t e r i o r a t i o n of t h e whey a t t h a t t e m p e r a t u r e . I n t h e i n t e r e s t of e n e r g y c o n s e r v a t i o n , f e r m e n t i n g whey w i n e a t room t e m p e r a t u r e a p p e a r s t o be t h e most d e s i r a b l e .

NutrlLen_ts N i t r o g e n as a y e a s t n u t r i e n t was s u p p l i e d b y a m i x t u r e of 502 ammonium p h o s p h a t e a n d 50% ammonium c h l o r i d e . T h i s m i x t u r e was t e s t e d a t c o n c e n t r a t i o n s o f 5 0 0 a n d 1000 ppm. V i t a m i n s B1 ( t h i a m i n ) a n d B2 ( r i b o f l a v i n ) , known a l s o t o increase t h e e f f i c i e n c y of y e a s t f e rmen ta t ion , were t e s t e d a t 5 ppm r e s p e c t i v e l y . The resu l t s i n T a b l e 3 show t h a t t h e a d d i t i o n of y e a s t n u t r i e n t s was n o t f o u n d t o b e n e c e s s a r y for f e r m e n t a t i o n o f whey w i n e . N e i t h e r t h e f e r m e n t a t i o n r a t e , n o r t h e c e r c e n t a g e of a l c o h o l p r o d u c e d was i n c r e a s e d s i g n i f i c a n t l y . It a p p e a r s t h a t t h e whey i t s e l f c o n t a i n s s u f f i c i e n t n u t r i e n t s for y e a s t g r o w t h , a n d a d d i t i o n a l n u t r i e n t s a r e of n o v a l u e .

Table 3. Effect of Nut r ien ts on Fermentation Rate

Time for Completion Fermentation Alcohol ---I--

Nutrient of Fermentation Rate Product i on _ _ _ _ _ - _ ____________(days! ____-_- (davdl-- ---- m -----

Control 7 0.14 10.3

i

0.13 10.2

0.14 10.1

a I

Preserva t ives

S u l f u r d i o x i d e a n d s o r b i c a c i d were t e s t ed a s p r e s e r v a t i v e s f o r whey w i n e . The e f f e c t i v e n e s s of t h e p r e s e r v a t i v e s was d e t e r m i n e d by p l a t e c o u n t s o f v i a b l e m i c r o o r g a n i s m s a t d i f f e r e n t time i n t e r v a l s . R e s u l t s a r e shown i n T a b l e 4. After 9 weeks, some samples had c o u n t s of a few h u n d r e d m i c r o o r g a n i s m s p e r m l . These a r e c o n s i d e r e d as low c o u n t s f o r w i n e . A l l t h e w i n e samples had a decrease i n c o u n t s a t s u b s e q u e n t i n t e r v a l s . A t t h e e n d of 19 weeks , a l l samples are v i r t u a l l y s t e r i l e , i n c l u d i n g t h e c o n t r o l . E v i d e n t l y , t h e c o m b i n e d p r e s e r v a t i o n e f fec t of a l coho l a n d l a c t i c ac id p r e s e n t i n t h e w i n e o f f e r s s u f f i c i e n t p r o t e c t i o n f o r d r y whey w i n e , a n d n o chemical p r e s e r v a t i v e s a r e n e e d e d . Wine t rea ted w i t h 100 ppm S02, h o w e v e r , seems t o h a v e a c l e a n e r t a s t e a n d p e r h a p s would b e a des i r ab le prac t ice . The s o r b i c ac id t rea ted w i n e s e x e r t e d some e f f ec t o n t h e f l a v o r of t h e w i n e . The degree of o f f - f l a v o r was i n p r o p o r t i o n t o t h e p r e s e r v a t i v e c o n c e n t r a t i o n .

Table 4. Effect of Preserva t ives on Viable Microorganisms i n Whey Wine ------ -I--

---- P l a t e Counts (colonies/ml) after __ Preserva t ive 9 weeks 12 weeks 15 weeks 19 weeks

Control -

800 . 110 4 0 -JhQ!EL

m2; 50 1300 58 9 3

100 8 1 1 0

200 0 0 0 0

300 0 1 0 0

Sorbic Acid; 100 400 135 1 1

200 18 0 1 2

300 30 167 9 0

Cla r i fy ing k e n t s

To make clear whey wine, ben ton i t e has shown promise as a c l a r i f y i n g agent as shown i n Table 5.

-- concentrat ion of 0.55, showed e x c e l l e n t r e s u l t s for c l a r i f y i n g cloudy This clarifSlinq a g e n t , when used i n a

whey w i n e . I t was o b s e r v e d t h a t d e p r o t e i n i z e d whey p r o d u c e d c l o u d y whey w i n e , d u e t o t h e a c t i v i t y o f t h e y e a s t .

S p a r k o l l o i d ( a t r ade name f o r a p o l y s a c c h a r i d e p r o d u c t ) a n d c a s e i n were f o u n d t o b e p o o r c l a r i f y i n g a g e n t s f o r whey w i n e . A d j u s t i n g t h e pH of t h e w i n e w i t h p o t a s s i u m c a r b o n a t e t o t h e i so-e lec t r ic p o i n t o f whey p r o t e i n (pH 5 . 1 - 5 . 3 ) f a c i l i t a t e d p r o t e i n p r e c i p i t a t i o n . The p r o b l e m here, h o w e v e r , i s t h a t a t t h e iso-el-ectric p o i n t , t h e w i n e is low i n a c i d i t y , a n d t a s t e s f l a t .

T a n n i n a p p e a r s t o b e a good c l a r i f y i n g a g e n t , e x c e p t t h a t i t may i m p a r t a n o f f - f l a v o r t o t h e w i n e .

Table 5. Effec t iveness of C la r i fy ing Agents for Whey Wine

Bentonite : 0.20 X

0.25 X

0.30

0.50

Sparkolloid, Cold:

0.0 1 -0 .20

Casein :

0.01 -0.20

Tannin : 0.010

0.015

0.020

K2CO3 : 0.44

X

X

X

X

X

X

X

X

0.48 X

C l o u d y a n d c l e a r whey w i n e s were compared b y g a s - l i q u i d c h r o m a t o g r a p h y . The i n s t r u m e n t u s e d was a V a r i a n A e r o g r a p h 1 2 0 0 w i t h a h y d r o g e n f lame i o n i z a t i o n d e t e c t o r . Samples of whey w i n e s were i n j e c t e d d i r e c t l y .

T h e co lumn u s e d was 12 f o o t x 1 / 8 i n c h s t a i n l e s s s t e e l p a c k e d w i t h 5% BDS ( b u t a n e d i a l s u c c i n a t e ) a n d 0.05% i g e p a l o n Chromosorb G . The co lumn was c o n d i t i o n e d a t 170°C a n d m a i n t a i n e d a t 135OC. The r a n g e was se t o n 1 a n d t h e a t t e n u a t i o n was 1 2 8 . The n i t r o g e n f l o w was 30 m l / m i n u t e , t h e s a m p l e s i z e was 10 u l , a n d t h e c h a r t s p e e d 30 i n c h e s / h o u r .

T y p i c a l g a s c h r o m a t o g r a p h s a r e r e p r o d u c e d i n F i g u r e 2 . I t i s s e e n t h a t b o t h t h e c l o u d y a n d t h e c l e a r whey w i n e s p r o d u c e d i d e n t i c a l c h r o m a t o g r a m s , i n d i c a t i n g t h a t t h e v o l a t i l e c o m p o n e n t s p r e s e n t i n t h e whey w i n e were r e t a i n e d a f t e r c l a r i f i c a t i o n . Peak 2 o f t h e c l e a r w i n e , h o w e v e r , i s lower t h a n t h a t o f t h e c l o u d y w i n e , i n d i c a t i n g t h a t D e r h a p s some l o s s o f t h i s c o m p o n e n t may h a v e o c c u r r e d d u r i n g f i n i n g a n d f i l t e r i n g .

F r u i t - W h e y - -.----- Wines

The P o s s i b i l i t y of b l e n d i n g f r u i t a n d b e r r y w i n e s w i t h whey w i n e was i n v e s t i g a t e d . R a s p b e r r y , s t r a w b e r r y , b l a c k b e r r y . a p p l e , a n d p e a r w i n e s were p r e p a r e d a c c o r d i n g t o m e t h o d s p r e v a i l i n g i n t h e P a c i f i c N o r t h w e s t ( 7 ) . Each f r u i t o r b e r r y w i n e was b l e n d e d w i t h whey w i n e o n a 50-50 b a s i s . A l l t h e b e r r y b l e n d s o f whey w i n e were c o n s i d e r e d a c c e p t a b l e i n t h e f l a v o r p r e f e r e n c e t e s t s t h a t were c o n d u c t e d ( T a b l e 6). T h e a p p l e a n d pear b l e n d s were n o t c o n s i d e r e d a c c e p t a b l e . T h i s i s p r o b a b l y b e c a u s e t hese two f r u i t s a r e g e n e r a l l y weaker i n f l a v o r , a s c o m p a r e d t o t h e ber r ies .

---- F l a v o r e d --- ---- Whey-Wines

The p o s s i b i l i t y o f f l a v o r i n g whey w i n e w i t h s y n t h e t i c f l a v o r s was i n v e s t i g a t e d . C i t r u s , c o l a , a n d r a s p b e r r y f l a v o r s were e v a l u a t e d . T h e c o l a - f l a v o r e d w i n e l e f t a m e d i c i n a l a f t e r - t a s t e , a n d was n o t a c c e p t a b l e . A 50-50 b l e n d of whey w i n e a n d Coca-Cola, h o w e v e r . was a more acceptable p r o d u c t . The r a s p b e r r y - f l a v o r e d whey w i n e was n o t comparable t o t h e n a t u r a l r a s p b e r r y - w h e y w i n e b l e n d p r e v i o u s l y t e s t e d . The f l a v o r e d r a s p b e r r y w i n e t a s t e d - s y n t h e t i c , w i t h o u t t h e aroma of t r u e r a s p b e r r y . T h e c i t r u s - f l a v o r e d whey w i n e was c o n s i d e r e d t h e b e s t p r o d u c t o f t h e t h r e e f l a v o r e d w i n e s t e s t e d . T h e p r o d u c t h z s B Q l e a s i n E t a s t e w h i c h resembles some c i t r u s - f l a v o r e d p o p w i n e s

-- c u r r e n t l y s e l l i n g o n t h e market.

11

w z n

r. c

I

3

12

C a r b o n a t i o n was a t t e m p t e d o n t h e f l a v o r e d whey w i n e s . When a w i n e was c a r b o n a t e d t o a p r e s s u r e of 2 . 3 v o l u m e s o f C02. i t h a d a n i c e h e a d when p o u r e d , w i t h b u b b l e s i n t h e g l a s s . T e s t i n g o f a commercial beer a n d Coke f o r p r e s s u r e g a v e 2 . 3 v o l u m e s of C02 f o r beer a n d 3 . 3 f o r Coke.

Whey w i n e , f r u i t a n d b e r r y b l e n d s , a n d c i t r u s - f l a v o r e d w i n e were s u b m i t t e d f o r s e n s o r y e v a l u a t i o n b y U n i v e r s i t y p e r s o n n e l , t h e d a i r y i n d u s t r y , a n d o t h e r g r o u p s . A h e d o n i c s c a l e of 1-9 was u s e d f o r s c o r i n g . A score o f 5 i m p l i e s t h e s a m p l e i s n e i t h e r d e s i r a b l e n o r u n d e s i r a b l e . A mean s c o r e a b o v e 5 g e n e r a l l y i n d i c a t e s t h e s a m p l e i s d e s i r a b l e . T h e h i g h e r t h e s c o r e , t h e h i g h e r t h e d e s i r a b i l i t y . Any score be low 5 i s r a t e d u n d e s i r a b l e .

T a b l e 6 s h o w s t h e r e s u l t s of t h e s e n s o r y e v a l u a t i o n . t e s t s . c o n d u c t e d . I t i s s e e n t h a t , w i t h t h e e x c e p t i o n of t h e c l ea r d r y whey w i n e a n d t h e a p p l e a n d pear b l e n d s , a l l w i n e s were r a t e d w i t h a r e l a t i v e l y . h i g h d e g r e e of p r e f e r e n c e by t h e p a n e l i s t s . T h e r a s p b e r r y - w h e y b l e n d r e c e i v e d t h e h i g h e s t r a t i n g of 6 . 9 . Clear d r y whey w i n e was r a t e d t h e lowes t . 3 . 8 , w i t h a p p l e a n d pear b l e n d s r a t e d j u s t be low t h e n e u t r a l p o i n t of 5 .

Whey. Cloudy, Sweetened 109 5.2

Whey, Clear. Dry 36 3.8

Whey, Clear, Sweetened 145 6 .3

Raspberry-Whey, Sweetened 126 6.9

Strawberry-kXey, Sweetened 25 6.4

Blackberry-Whey, Sweetened 25 6.4

Apple-Whey, Sweetened 25 4.6

Pear-Whey. Sweetened 25 4.7

13

One s p e c i a l w i n e t a s t i n g was c o n d u c t e d w i t h a l a r g e g r o u p d u r i n g t h e 1 9 7 5 Oregon D a i r y I n d u s t r i e s C o n f e r e n c e . A s w e e t e n e d c l e a r whey w i n e a n d a s w e e t e n e d r a s p b e r r y - w h e y w i n e were s u b m i t t e d t o t h e g r o u p o f o v e r 3 0 0 . p e o p l e for t a s t i n g . One h u n d r e d a n d s e v e n t y - s e v e n p e r s o n s c o m p l e t e d b a l l o t s . The r e s u l t s a r e s u m m a r i z e d i n T a b l e 7 . It i s n o t e d t h a t t h e m a j o r i t y o f t h e p a r t i c i p a n t s l i k e d t h e c l ea r whey w i n e o r t h e r a s p b e r r y w i n e b l e n d . O n l y 7 o u t o f t h e 1 7 7 , or a p p r o x i m a t e l y 4% o f t h o s e t a s t i n g , d i s l i k e d b o t h s a m p l e s .

I t s h o u l d b e n o t e d t h a t t h e w i n e s a m p l e s were e v a l u a t e d b y a d i f f e r e n t number a n d v a r i e d g r o u p s o f p e o p l e i n some cases. W h i l e t h e r e s u l t s may s e r v e a s a n i n d i c a t i o n of t h e r e l a t i v e d e g r e e s o f p r e f e r e n c e for t h e p r o d u c t s , l a r q e s ca l e c o n s u m e r a c c e p t a n c e tes ts o f e a c h p r o d u c t m u s t b e c o n d u c t e d .

I Like t h e Raspberry-Whey Wine' 123 69.5

1.1 Like t h e Clear Whey Wine* 47 26.6

I Like Neither" 7 3.9

&hey _Beer_ A t t e m p t s were m a d e t o p r e p a r e a whey b e e r u s i n g w h e y , ma l t , d e x t r o s e , a n d h o p s . F e r m e n t a t i o n was c o m p l e t e d i n 9 d a y s . H o w e v e r , ' t h e whey beer so p r e p a r e d l a c k s t h e c h a r a c t e r i s t i c s o f a b a r l e y b e e r . A new malt s y r u p w i t h h o p e x t r a c t a l r e a d y a d d e d was t r i e d w i t h b e t t e r r e s u l t s ; b u t t h e whey b e e r was s t i l l n u t a c c e p t a b l e . I n c o n t r a s t , b e e r made i n t h e r e g u l a r m a n n e r ( w i t h o u t whey) r e s u l t e d i n a v e r y a c c e p t a b l e p r o d u c t , i n d i c a t i n g t h e p r o b l e m was w i t h t h e whey . C o m b i n a t i o n s o f t h i s r e g u l a r b e e r a n d whey b e e r were t r i e d i n t h e f o l l o w i n g r a t i o s :

25 % 75%

5 0 % 50%

75% 25%

- - - O n l y t h e f irst o n e , w i t h 25% whey b e e r , was a t a l l a c c e p t a b l e .

14

Charcoal h e l p e d t o r emove t h e o b j e c t i o n a b l e whey f l a v o r of t h e b e e r . However . when e n o u q h cha rcoa l was u s e d t o remove a l l of t h e o b j e c t i o n a b l e f l a v o r , t h e c h a r a c t e r i s t i c beer f l a v o r was a l s o r e m o v e d . I t i s c o n c l u d e d t h a t i t wou ld b e most d i f f i c u l t t o p r o d u c e a beer from whey t h a t wou ld t a s t e e x a c t l y l i k e t h e beer we a r e f a m i l i a r w i t h . O n l y a b e e r - l i k e b e v e r a g e i s p o s s i b l e , w h i c h m i g h t b e acceptable t o some c h e e s e - l o v i n g p e o p l e .

Whey w i n e p a c k a g e d i n c l e a r b o t t l e s a n d e x p o s e d t o s t r o n g l i g h t showed a d e f i n i t e decrease i n s t a b i l i t y . The l i g h t - e x p o s e d w i n e became h a z y a f t e r 6 weeks , w h i l e t h e same w i n e s t o r e d i n a d a r k p l a c e was s t i l l i n e x c e l l e n t c o n d i t i o n a f t e r 9 w e e k s .

S w e e t e n e d a n d u n p a s t e u r i z e d whey w i n e h a s a s t a b i l i t y o f o n l y 3 1 / 2 w e e k s d i s r e g a r d i n g v a r y i n g c o n d i t i o n s of s t o r a g e a n d t y p e s of c o n t a i n e r s u s e d . However , u n s w e e t e n e d a n d

s t i l l s t a b l e a f t e r 7 weeks . T h i s i n d i c a t e s t h a t s t a b i l i z a t i o n o f s w e e t e n e d whey w i n e i s n e c e s s a r y . e i t h e r by p a s t e u r i z a t i o n o r a s e p t i c h a n d l i n g .

. u n p a s t e u r i z e d , o r s w e e t e n e d a n d p a s t e u r i z e d whey w i n e s a re

Long- te rm s t a b i l i t y s t u d i e s showed t h a t i t i s p o s s i b l e t o s to re whey w i n e f o r as l o n g a s 8 m o n t h s , d e p e n d i n g o n t h e c o n d i t i o n of t h e s t o r a g e ; The s t a b i l i t y r e s u l t s f o r a l l t h e w i n e t y p e s c a n b e s u m m a r i z e d a s fo l lows :

1. The w i n e s h o u l d b e h a n d l e d a s e p t i c a l l y o r p a s t e u r i z e d i f i t i s s w e e t e n e d .

2 . S t o r a g e i n d a r k b o t t l e s i s b e t t e r t h a n i n c lear b o t t l e s , e s p e c i a l l y from a f l a v o r s t a n d p o i n t .

3 . Sto rage i n t h e d a r k i s p r e f e r a b l e t o s t o r a g e u n d e r l i g h t s .

4. Sto rage a t 4 O O F is b e t t e r t h a n a t 720 o r goo.

5 . Storage o f a p a s t e u r i z e d sample a t 40°F r e s u l t s i n t h e bes t l o n g term p r e s e r v a t i o n of q u a l i t y .

Wine made from ac id ( c o t t a g e cheese) whey h a s c h a r a c t e r i s t i c s c o m p a r a b l e t o t h a t o f w i n e made from sweet

-- . ( c h e d d a r cheese) whey.

15

Taste t e s t i n g c o n d u c t e d u s i n g p a n e l s of e x p e r i e n c e d t a s t e r s i n d i c a t e d t h a t a d i f f e r e n c e i s n o t i c e d b e t w e e n c o t t a q e cheese whey w i n e a n d c h e d d a r cheese whey w i n e d u e t o t h e i r d i f f e r e n c e i n a c i d i t y . When t h e a c i d i t y was a d j u s t e d e q u a l , n o s i g n i f i c a n t d i f f e r e n c e was n o t e d b y t h e t a s t e r s .

I n t h e i n t e r e s t of u t i l i z i n g t h e l ac tose p r e s e n t i n whey . Yruyyerqmyces frag&l&s was u s e d t o f e r m e n t t h e l a c t o s e i n d e p r o t e i n i z e d a c i d y whey. R e s u l t s i n d i c a t e d t h a t a n i n c u b a t i o n t e m p e r a t u r e o f 30oC i s n e c e s s a r y f o r a good Y, fra_gi&Ls_ f e r m e n t a t i o n . I t was a l s o f o u n d t h a t a t l e a s t 100 ppm o f SO2 i s n e c e s s a r y t o h e l p p r e s e r v e t h e whey before f e r m e n t a t i o n s t a r t s . yi. frgg&J& f e r m e n t a t i o n c a n b e c o m p l e t e d i n 5 t o 7 d a y s , w i t h a n a l c o h o l y i e l d o f u p t o 3%. By u t i l i z i n g t h e l a c t o s e , o n l y 16% of d e x t r o s e was n e e d e d f o r t h e s u b s e q u e n t M o n t r a c h e t yeas t f e r m e n t a t i o n . Compared t o t h e 22% u s e d p r e v i o u s l y , t h e r e is a s a v i n g of 6% d e x t r o s e , w h i c h i s e q u i v a l e n t t o a h a l f pound o f d e x t r o s e

. p e r g a l l o n . Assuming t h e p r i c e of d e x t r o s e i s 20 c e n t s a p o u n d . t h i s a m o u n t s t o a s a v i n g of 10 c e n t s p e r a a l l o n o f w i n e . T h e time r e q u i r e d t o c o n v e r t whey t o w i n e , h o w e v e r . i s a b o u t twice a s l o n g when l a c t o s e is u t i l i z e d .

The s a v i n g of $100 p e r 1,000 g a l l o n s i s r e d u c e d where a sweet w i n e i s d e s i r e d . T h e w i n e w i t h l a c t o s e f e r m e n t e d o u t r e q u i r e s more s u g a r f o r s w e e t e n i n g . A p p r o x i m a t e l y 2% more s u g a r i s r e q u i r e d t o c o m p e n s a t e f o r t h e s w e e t n e s s l o s t d u e t o l a c t o s e u t i l i z a t i o n .

A n a l y s i s of t h e yL f r a g i L L s - f e r m e n t e d w i n e showed o n l y 0 .02% l a c t o s e r e m a i n i n g , i n d i c a t i n g t h a t t h e l ac tose c o n v e r s i o n was q u i t e comple t e .

The l a b o r a t o r y p e r s o n n e l w o r k i n g w i t h t h e whey w i n e p r o j e c t c a n d i s t i n g u i s h b e t w e e n t h e w i n e s f e r m e n t e d w i t h a n d w i t h o u t l a c t o s e u t i l i z a t i o n , b u t a t a s t e p a n e l c o n s i s t i n g of 25 p e o p l e i n t h e D e p a r t m e n t o f Food S c i e n c e a n d T e c h n o l o g y j u d g e d n o s i g n i f i c a n t d i f f e r e n c e b e t w e e n t h e two samples. The samples were a d j u s t e d t o e q u a l s w e e t n e s s a n d a c i d i t y before t h e y were p r e s e n t e d f o r t a s t i n g . Repeated t a s t e t e s t i n g showed t h e same r e s u l t s .

16

SECTION V I

REFERENCES

1 . B a l d w i n . A . E . Improved p r o c e s s of t r e a t i n g m i l k t o o b t a i n u s e f u l p r o d u c t s . U . S . P a t e n t 7 8 , 6 4 0 ( 1 8 6 8 ) .

2 . B o d y f e l t , F.W. Whey d i s p o s a l i n t h e P a c i f i c N o r t h w e s t . P r o c e e d i n g s o f t h e P a c i f i c N o r t h w e s t I n d u s t r i a l Waste Management C o n f e r e n c e 39:27 ( 1 9 7 2 ) .

( 1 9 4 8 ) 3 . E n g e l , E . R . F e r m e n t i n g whey. U.S. Patent 2 , 4 4 9 , 0 6 4

4 . E n g e l . E . R . I m p r o v e m e n t s i n o r r e l a t i n g t o a p r o c e s s o f p r o d u c i n g an a l c o h o l i c b e v e r a g e a n d a s o l i d r e s i d u u m from whey. B r i t i s h Pa ten t 669 ,894 ( 1 9 5 2 ) .

5 . H o l s i n g e r , V . H . , P a s a t i , L . P . , and D e v i l b i s s , E . D . Whey b e v e r a g e s : a review. J . D a i r y S c i e n c e 57:849 ( 1 9 7 4 ) -

6 . Wix, P . a n d Woodb ine , M . The d i s p o s a l a n d u t i l i z a t i o n o f whey. P a r t 11. D a i r y S c i . A b s t r . 20 :622 ( 1 9 5 8 ) .

7 . Yang, H . Y . F r u i t w i n e s -- r e q u i s i t e s f o r s u c c e s s f u l f e r m e n t a t i o n . A g r i . a n d Food Chem. 1 : 3 3 1 ( 1 9 5 3 ) .

17

I

SECTION V I 1

PERTINENT PUBLICATIONS

1 . Yang , H . Y . a n d B e r g g r e n , K . E . , ! ' A Two-Stage Fermen- t a t i o n S y s t e m f o r Whey Wine P r o d u c t i o n . ' ' P r o c e e d i n q s of t h e T h i r d N a t i o n a l C o n f e r e n c e o n Water R e u s e , C i n c i n n a t i , O h i o . 3:542-545. S p o n s o r e d b y t h e Amer ican I n s t i t u t e of C h e m i c a l E n g i n e e r s a n d U.S. E n v i r o n m e n t a l P r o t e c t i o n Agency T e c h n o l o g y Transfer .

2 . Yang, H . Y . . B o d y f e l t , F.W., B e r g g r e n , K . E . , a n d L a r s o n , P . K . , U t i l i z a t i o n o f C h e e s e Whey for Wine P r o d u c t i o n . P r o c e e d i n g s o f t h e S i x t h N a t i o n a l Symposium o n Food P r o c e s s i n g Wastes, M a d i s o n . W i s c o n s i n . S p o n s o r e d by t h e U.S. E n v i r o n m e n t a l P r o t e c t i o n Agency.

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3 . L a r s o n , P . K . a n d Yang , H.Y. , "Some F a c t o r s I n v o l v e d i n t h e C l a r i f i c a t i o n of Whey W i n e . ' J o u r n a l of M i l k a n d Food T e c h n o l o g y . I n p r i n t .

18

TECHNICAL REPORT DATA (Please read IElrtrucaons on the reverse before com,

. REPORT NO. 12.

EPA-600/2-77-106 . TITLE AND SUBTITLE

UTILIZATION OF CHEESE WHEY FOR WINE PRODUCTION

Hoya Y. Yang, Floyd W. Bodyfelt, Kaye E. Berggren, and P e t e r K. Larson

Department of Food Science and Technology Oregon S t a t e University Corva l l i s , Oregon 97331

. PERFORMING ORGANIZATION NAME AND ADDRESS

2. SPONSORING AGENCY N A M E A N D ADDRESS

I n d u s t r i a l Environmental Research Laboratory - Cin., OH Office .. __ of Research and Development U.S. Environmental Pro tec t ion Agency Cincinnati , Ohio 45268 5. SUPPLEMENTARY NOTES

'eting) 3. RECIPIENT'S ACCESSIOHNO.

5. REPORT D A T E

June 1977 i s su ing date 5. PERFORMING O R G A N I Z A T I O N CODE

3. PERFORMING O R G A N I Z A T I O N REPORT NO.

10. PROGRAM E L E M E N T NO.

1 ~ ~ 6 1 0 11. CONTRACT/GRANT NO.

Grant No. 803301

13. TYPE OF REPORT A N D PERIOD COVERED

Final--July 197b-June 1976

EPA/600/12

14. SPONSORING AGENCY CODE

6. ABSTRACT Wine w a s success fu l ly produced i n t h e labora tory from cheese whey. involves t h e dep ro te in i za t ion of e i t h e r sweet (cheddar cheese) whey or a c i d ( co t t age cheese) whey by heat or u l t r a f i l t r a t i o n , t h e add i t ion of s u l f u r dioxide t o s t a b i l i z e t h e whey by Kruyveromyces f r a g i l i s . it i s necessary t o add dextrose and t o ferment it with Saccharomyces c e r e v i s i a e t o increase t h e alcohol content of whey wine. Yeast n u t r i e n t s such as n i t rogen and add i t ion of B-vitamins were found t o be unnecessary f o r whey wine fermentation, as t h e whey i t s e l f contains s u f f i c i e n t n u t r i e n t s f o r yeas t growth.

The method used

Since t h e l a c t o s e w i l l y i e l d only 2% or 3% alcoho

A t least two rackings are necessary before t h e wine i s f ined with bentoni te . wine i s f i l t e r e d before b o t t l i n g , and pas t eu r i za t ion i s requi red f o r a sweetened whey wine, un less an a s e p t i c method i s used.

Results are q u i t e encouraging. t a s t e r s , who p re fe r r ed it s l i g h t l y sweet. wines were a l s o l i k e d . a l s o showed promising results.

Whey

The whey wine w a s acceptable t o a g rea t majority of Blends of whey wine wi th f r u i t and ber ry

Whey wine with favoring ma te r i a l s such as c i t r u s and co la

7. KEY WORDS A N D DOCUMENT ANALYSIS

DESCRIPTORS I Ib. I DENT1 F I E RS/OPEN ENDED TERMS IC. COSATI Field/Group

Indus t r i a1 Wa st e Bypr oduc t s

_-

E. DISTRIBUTION STATEMENT

RELEASE TO PUBLIC

EPA Form 2220.1 (9-73)

Cheese Whey Wine Production Dairy Indus t ry

9. SECURITY CLASS This Report). UNCLASSIFIE~

- !O. SECURITY CLASS (Thispage)

TTNPT.ASSTPTRTI

13B

21. NO. OF PAGES

27 !2. PRICE

Y

19 * U. S. GOVERNMENT PRINTING OFFICE: /1977-757-056/6429 Region No. 5- I I