Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey

Abstract

Whey disposal can be both an environmental and economic challenge for artisanal creameries. Lactose in whey can be fermented to produce ethanol and subsequently distilled. The objective of this study was to use a process-based life cycle analysis to compare carbon dioxide-equivalent (COe) emissions and water usage associated with the artisanal or craft production of clear, unaged spirits using whey or malted barley as fermentation substrate. Differences in production were assessed based on key process differences: energy used, water used, distillation by-product disposal, and mass of CO produced during fermentation. For this study, whey was assumed removed from the artisanal creamery waste stream. Quantifiable differences were evaluated per 750-mL (45% alcohol by volume) functional unit and expressed as mass-equivalent CO emissions (kg of COe) and mass of water (kg) used. The COe emissions and water usage were quantified using published data, thermodynamic calculations, and mass-balance calculations for a hypothetical distillation system. The process-based life cycle analysis estimated that distillation of fermented whey reduced overall COe emissions by 8.4 kg per functional unit and required 0.44 kg less water added into the production process compared with production of a similar clear, unaged spirit using malted barley as substrate. Our preliminary analysis suggests that conversion to distilled whey spirit is a more environmentally responsible approach compared with landfill disposal of whey.

Volatile aroma composition of distillates produced from fermented sweet and acid whey

“…One avenue includes the conversion of the lactose within whey to ethanol. The fermentation process reduces the biochemical oxygen demand by approximately 75% (Siso, 1996) and it has been illustrated on an artisanal creamery level to be environmentally advantageous (Risner et al, 2018).…”

Whey to Vodka

“…It has also illustrated that production of a spirit from whey destined to be land spread instead of a similar grain-based spirit can reduce net CO 2 -equivalent emissions [71]. This 2018 study also indicated that the production of a wheybased spirit required less water than a grain-based spirit [71]. These factors indicate that the production of a spirit from whey may be beneficial to the whey producer, distiller and the environment.…”

“…K. marxianus is classified as GRAS and can be used as feed for livestock. It has also illustrated that production of a spirit from whey destined to be land spread instead of a similar grain-based spirit can reduce net CO 2 -equivalent emissions [71]. This 2018 study also indicated that the production of a wheybased spirit required less water than a grain-based spirit [71].…”

“…The production of potable spirits from whey has the potential to reduce environmental impacts of cheese and spirit production [71]. The fermentation process reduces the environmental impact of whey.…”

Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains

“…Dairy industries, especially small‐ and medium‐sized producers of artisanal cheeses, commonly discard large volumes of whey landspreading, causing environmental contamination (Risner et al . ). Whey as an effluent is a potential pollutant due to its high biochemical oxygen demand, and its adequate disposal requires expensive treatment (Pescuma et al .…”