3. Controlling the whey source

An important conclusion from a recent study by Risner et al. is that aroma compounds within spirits differ significantly based on whey source [11]. Therefore, it is essential to understand and control the whey source prior to starting commercial fermentation and distillation of whey, composition of sweet whey depends on a wide variety of factors. Within cheese types, milk pretreatment and cheese processing parameters such as filtration, pasteurization, starter, rennet, and salting will all impact whey composition [12, 13]. Among different cheese types, the parameters listed above have even more impact with the largest differences

associated with lactic curd cheeses such as cottage cheese. In addition, external factors such as feed, season, and lactation influence whey composition [14]. This is particularly important for whey from goat and sheep milk cheeses as these animals are often on seasonal lactation schedules [15]. Small variations in compositions likely do not greatly affect fermentation and distillation; nevertheless, this can be a concern when striving to produce a consistent product.
