Alcohol from dairy process waste may be headed to a tap near you

Dairy that is fermented and brewed like beer could soon be on tap as Sam Alcaine, M.S. ’07, assistant professor in the Department of Food Science, turns dairy waste into a flavorful drink with an alcoholic kick.

The research is more than a compelling addition to the craft beer craze: Alcoholic dairy products could be a solution to an increasing problem for New York’s powerhouse Greek yogurt industry.

The production of Greek yogurt creates acid whey, a leftover liquid with very little protein and few profitable uses. Alcaine, former product innovation manager at Miller Brewing Co., thinks there may be a place for alcoholic dairy beverages made from whey.

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