Accelerated Fermentation of Cheese Whey. Developing the System

Bechtle, R. M.; Claydon, T.J.

doi:10.3168/jds.s0022-0302(71)86077-0

Cited by 11 publications

(6 citation statements)

References 20 publications

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“…In this study we found that a 2.5% inoculum produced just as rapid and contamination-free fermentation as did that obtained with a 10% inoculum. This is a considerably smaller-sized inoculum than that used by previous investigators (2,4,6,36,43; Czarnetzky, U. S. Patent 2,094,437, 1959;Jansen, Dutch Patent 57848, 1945) and is one of the strengths of this process.…”

Section: Discussionmentioning

confidence: 90%

“…5, supplementation with 0.1% CSL appears to give a higher initial rate of fermentation, whereas with 0.4, 0.6, and 1% TIME (hours) FIG. 4. Effect of the addition of different growth factor sources on fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…of lactose in cheese whey and production of lactic acid (36,43; H. C. Jansen, Dutch Patent 57848, 1945; A. H. Johnson, S. M. Weisberg, J. J. Johnson, and M. E. Parker, U.S. Patent 2071346, 1937; S. M. Weisberg, F. L. Chappell, E. Stringer, S. Stevens, and H. A. Trebler, U.S. Patent 2071368, 1937) or microbial protein (4,6). A continuous fermentation process for lactic acid production from cheese whey was also described (44).…”

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confidence: 99%

“…The previous methods for the production of lactic acid, salts of lactic acid, or SCP (single cell protein), by fermentation of cheese whey, suffered from one or more of the following disadvantages: (i) there was a long lag period prior to active lactic acid fermentation and/or unus-770 REDDY, HENDERSON, AND ERDMAN ually long fermentation times that required greater fermentor capacity and increased operational costs (4, 36; Czarnetzky, U.S. Patent 2,094,437,1959); (ii) manual procedures used for the addition of ammonia or calcium ion to neutralize the lactic acid produced during the fermentation were tedious and contributed to increased product variability (18,36; Czarnetzky, U.S. Patent 2,094,437, 1959; Jansen, Dutch Patent 57848, 1948; Perquin, Dutch Patent 58545, 1946); (iii) large levels of inocula (10 to 20% by volume) were required to obtain vigorous fermentation and, hence, were less economical (2,4,6,36,43; Czarnetzky, U.S. Patent 2,094,437, 1959; Jansen, Dutch Patent 57848, 1945); (iv) putrefactive spoilage of the fermentations was encountered (2); (v) the crude protein content of the product was relatively low (4,6; Czarnetzky, U.S. Patent 2,094,437, 1959; Perquin, Dutch Patent 58545, 1946); (vi) relatively high costs were involved in the pastuerization or sterilization of whey prior to fermentations (2, 6, 36; Czarnetzky, U.S. Patent 2,094,437, 1959); (vii) there were high aeration costs during fermentation (4, 6, 32); and (viii) there were palatability problems for the animals with the product that resulted in decreased dry matter intake (21).…”

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confidence: 99%

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Bacterial fermentation of cheese whey for production of a ruminant feed supplement rich in curde protein

Reddy¹,

Henderson²,

Erdman³

1976

Appl Environ Microbiol

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A simple and efficient process for the production of a ruminant feed supplement, rich in crude protein (defined as total N x 6.25), by bacterial fermentation of cheese whey has been developed. The lactose in unpasteurized whey is fermented to lactic acid by Lactobacillus bulgaricus at a temperature of 43°C and pH 5.5. The lactic acid produced is continually neutralized with ammonia to form ammonium lactate. The fermented product is concentrated by evaporation to a solids content of about 70% and adjusted to pH 6.8 with additional ammonia. The concentrated product contains about 55% crude protein. Approximately 6 to 8% of the crude protein is derived from bacterial cells, 17% from whey proteins, and 75 to 77% from ammonium lactate. The efficiency of conversion of lactose to lactic acid usually exceeds 95%. The fermentation time is greatly reduced upon the addition of 0.2% yeast extract or 0.1% corn steep liquor as a source of growth factors. Whey containing lactose at concentrations up to 7% can be fermented

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Section: Discussionmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Bacterial fermentation of cheese whey for production of a ruminant feed supplement rich in curde protein

Reddy¹,

Henderson²,

Erdman³

1976

Appl Environ Microbiol

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show abstract

“…Most of these processes do not require sterilization of the medium due to rapid fermentation, low pH, or high temperatures or combinations of these factors. Those fermentations that do require sterile medium often use complicated or time-consuming sterilization methods, such as repeated pasteurization (tyndalization) (8) or pasteurization with hydrogen peroxide followed by catalase treatment (2).…”

mentioning

confidence: 99%