Whey as a Brewing Material. II. Influence of Galactose on Fermentation by Brewery Yeasts. Robert I. Tenney, Tenney Associates, Inc., Deerfield, IL 60015. J. Am. Soc. Brew. Chem. 38:0074, 1980.

Whey can be used as a brewing adjunct. Lactose is not metabolized by brewery yeasts. Hydrolysis yields glucose and galactose, both of which are fermented by yeasts now commonly used in breweries. The anticipated need for adaptation or conditioning was not found. Galactose ferments with ease in the presence of fructose, glucose, and maltose and does not disturb their use. The rates at which these sugars compete or disappear is shown for 10 strains of brewery yeast.

Keywords: Fermentation, Galactose, Lactose, Whey, Yeast