Whey Vinegar

  • Javier Parrondo
  • Luis A. Garcia
  • Mario Diaz


Vinegar can be produced by acetic fermentation of any alcoholic beverage (Mollenhauer, 1986), but is usually produced by fermentation of wine or cider. Vinegars can also be produced from other non-conventional sources containing sugars such as fermented whey or whey permeate, which are by-products of the dairy industry.


Oxygen Transfer Rate Acetic Acid Bacterium Kluyveromyces Marxianus Lactose Concentration Acetic Acid Production 


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Copyright information

© Springer-Verlag Italia 2009

Authors and Affiliations

  • Javier Parrondo
    • 1
  • Luis A. Garcia
    • 2
  • Mario Diaz
    • 2
  1. 1.Department of Chemical EngineeringUniversity of the Basque CountryBilbaoSpain
  2. 2.Department of Chemical Engineering and Environmental TechnologyFaculty of Chemistry, University of OviedoOviedoSpain

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