1976
DOI: 10.1128/aem.32.6.769-776.1976
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Bacterial fermentation of cheese whey for production of a ruminant feed supplement rich in curde protein

Abstract: 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… Show more

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Cited by 49 publications
(10 citation statements)
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“…Fructose (6%), sucrose (2.5 to 3.5%), and glucose (1.5 to 2.0%) are the major components of these carbohydrates (6). Complete fermentation of these sugars, even under pH control, would potentially produce inhibitory levels of lactate (20) and acetate. We therefore studied biomass production on diluted apple juices, as is generally done with grape juice (4).…”
mentioning
confidence: 99%
“…Fructose (6%), sucrose (2.5 to 3.5%), and glucose (1.5 to 2.0%) are the major components of these carbohydrates (6). Complete fermentation of these sugars, even under pH control, would potentially produce inhibitory levels of lactate (20) and acetate. We therefore studied biomass production on diluted apple juices, as is generally done with grape juice (4).…”
mentioning
confidence: 99%
“…However, in any one of these processes, it would be more desirable to use a strain of Lactobacillus that has a higher quality SCP than a strain with a SCP of poorer quality, other considerations being equal. Reddy et al (20) recently used L. bulgaricus 2217 for the fermentation of whey and produced a product called fermented ammoniated condensed whey (FACW), which is rich in CP (55% CP) and was shown to be an efficacious nitrogen supplement for cattle. Approximately 7% of the CP in FACW comes from L. bulgaricus, 17% is from whey proteins, and 70% is from ammonium lactate.…”
Section: Resultsmentioning
confidence: 99%
“…Ammoniated organic acid fermentation of agricultural wastes into nitrogenous feedstuffs appears to be a novel and efficient solution to the problem of agroindustrial wastes (13). This approach has been successfully used for recycling cheese whey as a crude protein supplement for ruminants (6,17,28). This product has since been approved as a feed supplement by the U.S. Food and Drug Administration (CFR 573-450).…”
mentioning
confidence: 99%