Abstract
Three mash formulas were investigated for power consumption and viscosity during liquefaction. The use of cheese whey replaced 26% of the corn required for a 16% w/v carbohydrate level. Comparison of the power consumption for the whey-corn mash to a full corn mash at the same carbohydrate content showed a 20% reduction in power for the whey-corn mash. The maximum apparent viscosity for the whey-corn mash was 72.3 cp and was equal to a 12% starch corn mash while the full corn mash displayed a maximum viscosity of 286.5 cp.
Original language | English (US) |
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Pages (from-to) | 523-528 |
Number of pages | 6 |
Journal | Biotechnology Letters |
Volume | 9 |
Issue number | 7 |
DOIs | |
State | Published - Jul 1 1987 |
All Science Journal Classification (ASJC) codes
- Biotechnology