{"id":48329,"date":"2012-09-10T18:27:08","date_gmt":"2012-09-10T21:27:08","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/?p=48329"},"modified":"2012-12-10T18:29:04","modified_gmt":"2012-12-10T20:29:04","slug":"lab-makes-ethanol-from-whey","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/lab-makes-ethanol-from-whey\/","title":{"rendered":"Lab makes ethanol from whey"},"content":{"rendered":"<div id=\"attachment_48331\" style=\"max-width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-48331\" title=\"\" src=\"http:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2012\/12\/014-017_Tecnociencia_199-6.jpg\" alt=\"\" width=\"290\" height=\"295\" srcset=\"https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2012\/12\/014-017_Tecnociencia_199-6.jpg 290w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2012\/12\/014-017_Tecnociencia_199-6-120x122.jpg 120w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2012\/12\/014-017_Tecnociencia_199-6-250x254.jpg 250w\" sizes=\"auto, (max-width: 290px) 100vw, 290px\" \/><span class=\"media-credits-inline\">BILDER F. \/ WIKIPEDIA<\/span><p class=\"wp-caption-text\">Whitish liquid from the production of cheese can be turned into alcohol<span class=\"media-credits\">BILDER F. \/ WIKIPEDIA<\/span><\/p><\/div>\n<p>A new source of raw material for the production of ethanol is arising in the state of Rio Grande do Sul: whey. Every kilogram of cheese that is produced yields, on average, nine liters of whey, a whitish liquid that is 95% water, 4% lactose and 1% protein. For the food industries to use it in milky beverages and cookie fillings, it must be turned into a powder, which is expensive, especially for small producers. If it is not used for food, whey has to be treated as an industrial effluent to keep it from contaminating lakes and rivers. The experiments on the bio-conversion of whey into ethanol are being conducted by professor Marco Ant\u00f4nio Ayub, from the Institute of Food Science and Technology of the Federal University of Rio Grande do Sul (UFRGS). He obtained ethanol from whey in bioreactors using yeast of the genus<\/p>\n<p><em>Kluyveromyces, <\/em>which transform milk material into biofuels (<em>Journal of Chemical Technology and Biotechnology<\/em>, August 2012). \u201cThe production reached 3.5 grams of ethanol per liter per hour. This is still very low relative to the production of sugarcane ethanol, but we\u2019re optimizing the system,\u201d says Ayub. He believes that this type of reaction will be useful for small and medium-sized producers in the future, to produce ethanol and use it to generate power. \u201cIn England, there\u2019s a company that converts whey into methane gas for this purpose.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Lab makes ethanol from whey","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[168],"tags":[207],"coauthors":[93],"class_list":["post-48329","post","type-post","status-publish","format-standard","hentry","category-technoscience","tag-bioenergy"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/48329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=48329"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/48329\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=48329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=48329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=48329"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=48329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}