Some Factors Involved in the Clarification of Whey Wine1,2
- 1 September 1976
- journal article
- research article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 39 (9) , 614-618
- https://doi.org/10.4315/0022-2747-39.9.614
Abstract
A naturally cloudy wine of approximately 10.5% alcohol content was produced from Cheddar whey with added dextrose. Addition of 0.20–0.50% KWK bentonite, followed by polishing filtration, was found to be the most feasible clarification procedure. Flavor panel results indicated no significant difference in taste or odor between unclarified and clarified wine. Tests for Brix, pH, titratable acidity, and alcohol content; and determinations for lactose, protein, fat, ash, and total solids were done on whey, wine, and wine sediments to monitor the effects of fermentation, aging, and clarification.This publication has 1 reference indexed in Scilit:
- Effects of the Addition of Bentonite to High-Grain Dairy Rations which Depress Milk Fat PercentageJournal of Dairy Science, 1969