18-08-2014, 12:10 PM
The recovery of ethanol from Whey is good example of technology being applied to rectify an environmental problem. The Whey must be cooled from 60 C to 34 C to prevent the bacterial contamination in the first step of process and then the yeast (kluvermyces fragilis or saccharanyces cereviciae) isadded to ferment the lactose in two reactions, first splitting the lactose in intothe two sugars of which it is composed and secondfermenting the sugars to ethanol.
The recovery of ethanol from Whey is good example of technology being applied to rectify an environmental problem. The Whey must be cooled from 60 C to 34 C to prevent the bacterial contamination in the first step of process and then the yeast (kluvermyces fragilis or saccharanyces cereviciae) isadded to ferment the lactose in two reactions, first splitting the lactose in intothe two sugars of which it is composed and secondfermenting the sugars to ethanol.
Lactose+H2O ® galactose+glucose
Galactose + gclucose ® 4 ethanol+4CO2
The yeast is then removed from the liquid and ethanol is separated out by fractional distillation.