Fermentation of Lactose in Direct-Acid-Set Cottage Cheese Whey

Demott, B. J.; Draughon, F. A.; Herald, Paula J.

doi:10.4315/0362-028x-44.8.588

Cited by 6 publications

(1 citation statement)

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“…The SG of 3 whey samples decreased gradually during the fermentation, whereas the total acidity increased as the fermentation progressed. The concentration of lactose was converted to ethanol, leading to a decrease in the SG of the whey (Demott et al, 1981). Initial SG values of 3 whey samples were 1.024, 1.034, and 1.045 g/cm 3 , respectively.…”

Section: Whey Sgmentioning

confidence: 99%

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

Gantumur

Sukhbaatar

Qayum

et al. 2022

Journal of Dairy Science

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This research aimed to advance the understanding of acceptable sensory qualities of potable whey-based spirit from nonsupplemented, mid-supplemented, and high-supplemented whey samples by analyzing major volatile compounds during different stages of distillation (head, heart, and tail). The results demonstrated that commercial Saccharomyces cerevisiae strain in lactase-hydrolyzed whey showed rapid and complete sugar hydrolysis and efficient ethanol production in 24, 30, and 36 h on average, producing up to 29.5, 42.1, and 56.4 g/L of ethanol, respectively. The variations in titratable acidity, specific gravity, pH value, residual protein, sugar content, and alcohol yield were investigated during the fermentation. The total amount of volatile compound concentrations significantly decreased from the head (2,087-2,549 mg/L) to the tail whey spirits (890-1,407 mg/L). In the whey spirit, 2-methyl-1-butanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, acetaldehyde, and ethyl acetate were the most prevalent dominant compounds, accounting for the largest proportion of total volatile compounds. The volatile compounds detected were far below the acceptable legal limit. The results suggest that high sensory qualities of potable whey-based spirits can be produced by fermentation of lactose-supplemented whey with S. cerevisiae cells.

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Section: Whey Sgmentioning

confidence: 99%

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

Gantumur

Sukhbaatar

Qayum

et al. 2022

Journal of Dairy Science

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Selection of yeast strain and fermentation conditions for high‐yield ethanol production from lactose and concentrated whey

Szczodrak

Szewczuk

Fiedurek

et al. 1997

Acta Biotechnologica

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A total of 65 yeast strains were screened for their ability to grow and ferment lactose in a standard DURHAM tube test at 30 "C. Based on the kinetic parameters for lactose and whey lactose fermentations in shake flask cultures, the strain Condidu pseudotropicdis 65 was chosen for further studies. Some of the cultural parameters affecting ethanolic fermentations on lactose were standardized. At an initial lactose concentration of 1oOLI20 g/l in the medium containing concentrated whey or lactose, at 40 OC and within 48 h, the selected strain reached an ethanol concentration of 41-59 g/l, an ethanol productivity of 1.3-3.0 g/l/h, a lactose consumption of 99%, an ethanol yield 0.4-0.49 d g and a biomass yield of 0.027 dg.

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Optimization of fermentation conditions for ethanol production from whey

et al. 1982

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Optimal conditions for ethanol production in 7% whey solutions by the yeast Canclida pseudo~opic~ ATCC 8619 included initial pH of 4.57 and 30°C.Complete fermentation of the available lactose took place without supplementary nutrients; additions of nitrogen or phosphorus salts, yeast extract or corn steep liquor resulted in increased yeast production and lower ethanol yields. A positive correlation was observed between increases in yeast inocula and lactose utilization and ethanol production rates; 8.35 g/l of ethanol was obtained within 22 h by using yeast inoculum of 13.9 g/l. No differences in fermentation rates or ethanol yields were observed when whole or deproteinized whey solutions were used. Concentrated whey permeates, obtained after removal of the valuable proteins from whey, can be effectively fermented for ethanol production.

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Fermentation of Lactose in Direct-Acid-Set Cottage Cheese Whey

Cited by 6 publications

References 0 publications

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

Selection of yeast strain and fermentation conditions for high‐yield ethanol production from lactose and concentrated whey

Optimization of fermentation conditions for ethanol production from whey

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