Produção de cerveja a base de malte e permeado de soro de queijo

Abstract

The cheese whey permeate is a by-product obtained by membrane separation processes (PSM) in CPS production (whey protein concentrate) with lactose content of about 10%. At its lactose content, the use of the permeate may be used for obtaining alcoholic beverages including beer. In the brewing industry, different adjuncts are used to reduce costs and to provide new flavors and beer. This study aimed to prepare beers using different percentages of whey permeate cheese (0%, 10%, 20%, 30%, 40%, 50%). The musts were prepared hydrolyzed with 0.75 g / L of the enzyme lactase (β-galactosidase) at 40C and pH6. Fermentation took place in a bioreactor having a volume of 6 L by Saccharomyces cerevisiae for 104 h at 40 ° C and pH 5.6. We assessed cell growth (biomass), substrate consumption, product formation (ethanol) and pH during the fermentation. With the results we observed that the higher alcohol content obtained was 50 g / L for wort 50% permeate and the lowest value was 40 g / L for wort 0%. The yield of alcohol for all samples was 78.39%. The degree of fermentation increased with the addition of permeate 66.67% to 71.88% in the sample of 0% and 50% of permeate. The addition of permeate proved very promising, with a cheap deputy and containing high content of fermentable sugars. Permeate assisted in the fermentation without sacrificing ethanol yield, the product obtained did not show any of the defects of a beer (turbidity, sediment and flatness), and with better result was 50% permeate being characterized as strong, dark beer, alcohol (6.1%) of high fermentation can be marketed as such.