OPTI-Molk plus + Lactase – for safe and complete fermentation of whey mashes
Two new products for the fermentation of sweet and sour whey as well as whey concentrates. The result: clean, unique distillate specialties with a hint of natural yogurt and quark.
The enzyme preparation Lactase breaks down the non-fermentable milk sugar lactose into glucose and galactose; at the same time, the yeast mixture OPTI-Molk plus rapidly and completely ferments these simple sugars into alcohol. Whey concentrates ferment at 25-30°C to 11-12% vol. within a week. Distillation yields an average of 45 liters of pure ethanol from 100 kg of lactose. The distillate obtained from the fermented mash is very clean with a hint of natural yogurt and quark. It is suitable both for direct consumption when diluted to drinking strength and for further processing into special cream liqueurs.
