An Economic Evaluation of Freeze-Dried Kefir Starter Culture Production Using Whey

Kourkoutas, Yiannis; Sipsas, V.; Papavasiliou, G.; Koutinas, A. A.

doi:10.3168/jds.2006-557

Cited by 21 publications

(8 citation statements)

References 20 publications

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“…Kourkoutas et al . () subsequently reported that freeze‐dried kefir starter culture production using whey was evaluated as economical. In the literature, most of the studies dealt with kefir culture, which did not contain authentic kefir grains.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage parameters on freeze‐dried kefir grains

Taş

2014

Int J of Dairy Tech

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The purpose of this study was to use freeze-drying to preserve microbial activity while extending the shelf life of kefir grains and to determine the best storage temperature. Freeze-dried kefir grains were lyophilised and were later stored in a multilayer plastic film with a moisture barrier for 90 days at varying temperatures. Microbial activity continued until the 60 th day of storage at 4°C. PCR analysis was performed to determine Lactobacillus kefiranofaciens as an indicator kefir microorganism. It was concluded that the conservation of kefir grains by freeze-drying protects the natural embedded microbiota; therefore, both the shelf life of kefir grains and the consumption of natural kefir increase. The freeze-drying of lactic acid bacteria: A review. Canadian Institute of Science Technology Journal 24 118-128. Chen C H, Wang S Y and Chena M J (2008) Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and cultureindependent methods. Food Microbiology 25 492-501. Conrad P B, Miller D P, Cielenski P R and De Pablo J J (2000) Stabilization and preservation of Lactobacillus acidophilus in saccharide matrices. Cryobiology 41 17-24. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7.

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Section: Introductionmentioning

confidence: 99%

Effect of storage parameters on freeze‐dried kefir grains

Taş

2014

Int J of Dairy Tech

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“…Cost Comparison with Freeze-Dried and Wet Kefir Biomass The investment cost in a similar study focusing on the development of a plant for the production of freeze-dried kefir was found to be 4-fold higher than that of pressed wet kefir, mainly due to the cost of the freeze-drying machinery [14]. This investment cost could however be reduced to 46% for the production of thermally dried cells according to the plant proposed in this study, while the production cost was estimated at 4.9€/kg same as that of freeze-dried cells and 3.5-fold higher than that of wet biomass production ( Table 4).…”

Section: Production Costmentioning

confidence: 96%

“…In a recent study, the economic features of an industrial-scale production of freeze-dried kefir starter culture were presented, based on laboratory-scale results [14]. The conclusion was that the investment cost required for freeze-dried kefir was 4-fold higher than that of pressed wet kefir production, mainly due to the cost of the freeze-drying machinery.…”

Section: Introductionmentioning

confidence: 98%

Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation

Κουτίνας

Bekatorou

Katechaki

et al. 2009

Appl Biochem Biotechnol

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This paper concerns the effect of thermal-drying methodology on the investment cost for dried kefir cells production in order to be used as starter culture in cheese manufacturing. Kefir cells were produced at pilot plant scale using a 250-L bioreactor and whey as the main substrate. Kefir cells were subsequently dried in a thermal dryer at 38 degrees C and used as a starter culture in industrial-scale production of hard-type cheeses. The use of thermally dried kefir as starter culture accelerated ripening of cheeses by increasing both lipolysis and fermentation rate as indicated by the ethanol, lactic acid, and glycerol formation. Additionally, it reduced coliforms and enterobacteria as ripening proceeded. This constituted the basis of developing an economic study in which industrial-scale production of thermally dried kefir starter culture is discussed. The industrial design involved a three-step process using three bioreactors of 100, 3,000, and 30,000 L for a plant capacity of 300 kg of thermally dried kefir culture per day. The cost of investment was estimated at 238,000 euro, which is the 46% of the corresponding cost using freeze-drying methodology. Production cost was estimated at 4.9 euro/kg of kefir biomass for a 300-kg/day plant capacity, which is the same as with the corresponding cost of freeze-dried cells. However, the estimated added value is up to 10.8 x 10(9) euro within the European Union.

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“…Consequently, scale-up processes were developed for potable and fuel-grade alcohol production [28] as well as for SCP and baker's yeast production from whey [29]. Kourkoutas et al presented an economic evaluation of an industrial scale whey fermentation assays [30]. Another research regarded the expansion of ultrafiltration for milk pre-concentration, which results in important quantities of milk concentration permeate, a low-value byproduct of dairy industry.…”

Section: Desalination and Water Treatmentmentioning

confidence: 98%

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

Kasmi

Snoussi

Dahmeni

et al. 2016

Desalination and Water Treatment

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A B S T R A C TBased on its large water consumption, dairy industry is considered as one among the most polluting food industries. The present work is related to investigations about water management practices in one Tunisian dairy plant where two effluents' generators were identified as the most polluting following their COD assessment. The first was the generated water from DECREAMING (D) machines washings with COD value of 112 g L −1 , and the second source is BACTOFUGATE (B) with COD value of 196 g L −1 . Thermal coagulation was performed for (D) and (B) samples leading to media clear phase separation. After decantation, recuperated supernatants were filtrated. The recorded COD removal amount exceeded 90% for both samples filtrates. Additional biological treatment was performed with mediums based on the obtained filtrates. Isolated Candida strains, Lactobacillus and baker's yeast strains were inoculated in batch process fermentation. Different biological treatment effects were evaluated using musts COD assessment at the end of fermentation after biomass removal. The reduction in organic load was important with the appropriate inoculated strains.

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An Economic Evaluation of Freeze-Dried Kefir Starter Culture Production Using Whey

Cited by 21 publications

References 20 publications

Effect of storage parameters on freeze‐dried kefir grains

Effect of storage parameters on freeze‐dried kefir grains

Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

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