The fantastic idea was brought to life by the cousins Omid MacDonald and Neil McCarten. They set up the production of vodka – from cow’s milk!
How did this idea come about?
The point is that Canadian farmers have had a problem for a long time. Thus, in the production of ultrafiltered milk, a by-product is formed – the so-called “milk permeate”. And all would be fine, but according to the law, farmers had to pay money for the safe disposal of this substance.
And Omid and Neil figured out how to make vodka out of this permeatet, which is objectionable to farmers!
The milk permeate contains no proteins or fats, but contains only vitamins and lactose (milk sugar).
The brothers turned to biologists and together they found a suitable yeast that could consume lactose and produce alcohol.
This yeast breaks down lactose to basic sugars and then eats those sugars, so there is no lactose in the final product. Therefore, people with lactose intolerance have nothing to fear from “cow” vodka.
The product was named Vodkow. And those who have had a chance to taste cow’s milk vodka note that it has a sweet smell and caramel taste. And Vodkow looks like any other vodka, just that it doesn’t burn.
Recall that earlier we wrote about the successful experience of the Americans, who established the production of vodka from food waste.