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Up to now, we knew of two projects that obtained ethanol from milk, one in Germany and one in New Zealand. Now we have a new one that produces ethanol from whey, which is a byproduct of the production of a cheese factory called Quexeria Bama in Galicia, Spain. Due to its high lactose content, this whey can be fermented to obtain ethanol. The company states that the bacteria used in the process was researched in-house without external input.

Müllermilch is a famous German producer of absolutely decadent dairy desserts. However, milk production is not one of the cleanest industries in the world and we have found out today that one of the side products is lactose-based molasses, which were traditionally used to feed animals. Hey, but molasses are sugars, aren't they? So Müller decided to try converting them into ethanol.