Laugardalskvöldið on March 3 was a fun discussion News Stations 2 about how MS is turning whey into wine, but MS is collaborating with several parties on this interesting project, including Matís and Auðhumla, who support the project through Milk in many forms.
About the project
The aim of the project is to extract value from whey liquid that is disposed of today. During the processing of cheese whey, about 50 million liters of whey liquid containing 5-6% lactose are produced annually. This product can be used to produce two million liters of ethanol. Methods of production of ethanol from whey are known, but key steps in maximum performance are not available. The purpose of the project "Whey in wine" is to develop the most efficient production process for converting whey into ethanol for Icelandic conditions. The value of the products can be around 150 million if they are sold as industrial ethanol. A much higher price is obtained if the ethanol is sold for consumption. Companies that produce alcoholic beverages from Icelandic nature and imported ethanol have a great need for Icelandic ethanol for marketing. The value of ethanol could be up to three billion as alcohol, for example "Kusu-Vodki"Which the intention is to develop, or as liqueurs. The environmental benefits of the project are significant as the disposal of whey liquids increases the biological load on the environment.
News Stations 2 about the project.