Abstract
UDC 637.344.8
The results of experimental investigations of a new technology for production of ethanol from partially deproteinized whey are discussed. A technological scheme of alcoholic fermentation of whey is described. The results of experimental investigations of ethanol production from whey using a mixture of cultures of the yeast species Saccharomyces cerevisiae and mesophilous culture of the lactic acid bacteria Lactobest are presented. The impact of the electric current of a lowl density on the whey fermented for biostimulation of yeast, which leads to an increase in the output of ethanol, is considered.
Keywords: etanol, whey, yeast, fermentation.