VIEW ARTICLE    DOI: 10.1094/ASBCJ-48-0095

Lactose Fermentation and the Possible Use of Whey as an Adjunct in Beer Production. R. M. Crumplen, C. M. Crumplen, T. D'Amore, T. E. Goring, R. A. McKee, and G. G. Stewart, Research Department, Labatt Brewing Company Limited, London, Ontario, Canada N6A 4M3. J. Am. Soc. Brew. Chem. 48:0095, 1990.

The use of whey powder and whey concentrate as an adjunct in brewing, replacing some of the commonly used cereal adjuncts, was investigated. A process is described in which whey is employed in a conventional adjunct mashing system with the addition of β-galactosidase. Worts containing hydrolyzed lactose (glucose and galactose) were produced that possess normal fermentabilities and produce beers of acceptable quality when compared with a corn adjunct control.

Keywords: Adjunct, Galactose, Whey, Wort