Alcohol

The whey solution remaining after protein has been extracted is rich in milk sugar, or lactose. Yeast is added to this lactose and the pH and temperature are adjusted to facilitate fermentation. Over a period of twenty four hours, the lactose is converted by the yeast to alcohol. The dilute alcohol solution (called beer) is then distilled up to 200 proof. The alcohol produced is used as an industrial solvent in a wide variety of products and as a fuel additive.

If you look very close at the picture, you just might be able to see the barbed wire which surrounds the 200 proof alcohol storage tanks. This barbed wire is to keep the 100% alcohol from escaping ;-)

From this vantage point, on top of the lactose towers, you can really smell the sweet aroma of fermenting lactose.

Alcohol Control Room

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Why Californians started to make wine