The objective of this study was to optimize the ethanol production from cheese whey, using
the yeast Kluyveromyces marxianus URM 7404. The response surface methodology (RSM) …

The purpose of this study was to optimize the production of ethanol from cheese whey
permeate using Kluyveromyces marxianus UFV-3. We used the response surface …

Cheese whey, is a byproduct of cheese or dairy industry, as raw material for ethanol
production, because it contains 4.8% of lactose. This study used Fed-batch process during …

A central composite design (CCD) was performed to evaluate the effects of four factors, ie
temperature (T), pH, agitation rate (K) and initial lactose concentration (L), on ricotta cheese …

Recently, various researches on the bioethanol production from waste have been performed
for both ecological and economic reasons, mainly for its use as an alternative to petroleum …

Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of
the manufacture of cheese or casein and has several commercial uses. In environmental …

This study was aimed to investigate the feasibility of bio-ethanol production by batch
fermentation of kareish cheese whey. Two forms of whey; untreated (crude) whey containing …

Cheese whey powder (CWP) is an attractive raw material for ethanol production since it is a
dried and concentrated form of CW and contains lactose in addition to nitrogen, phosphate …

Nowadays reserve of fossil fuel has gradually depleted. This condition forces many
researchers to find energy alternatives which is renewable and sustainable in the future …

This paper emphasizes the suitability of five different strains of yeast Kluyveromyces
marxianus for alcoholic fermentation on deproteinized whey. The selection of yeast strains …