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Whey-Based Alcoholic Beverage Innovation by Guisela Noelia Gonzales Tancara is a document available to read on EtoBox.
This research investigates the fermentation of whey-derived matrices using Kluyveromyces marxianus to develop alcoholic beverages by mixing fermented whey with fruit juices. The study found that K. marxianus effectively consumes lactose and produces ethanol in various whey matrices, with consumer evaluations indicating good acceptance of the resulting beverages, particularly those mixed with strawberry juice. The findings suggest a novel approach for utilizing whey in beverage production, enhancing sensory
- Author
- Guisela Noelia Gonzales Tancara
- Language
- EN