Fermentation of lactose in direct-acid-set cottage cheese whey

Journal Article · Thu Jan 01 00:00:00 EST 1981 · J. Food Prot.; (United States)

OSTI ID:5056109

Demott, B J; Draughon, F A; Herald, P J

Kluyveromyces fragilis was more suitable than Candida pseudotropicalis or K. lactis for production of EtOH from whey. Direct-acid-set cottage cheese whey and the supernatant fluid resulting from heat treatment of the whey at 95 degrees for 20 min showed similar rates of fermentation when inoculated with K. fragilis. Inoculation rates of 10, 12 and 14 mL of active K. fragilis culture/100 mL of media were not different in rate of EtOH production. Samples incubated with K. fragilis at 35, 37, 40 and 42 degrees showed more rapid reduction in specific gravity than samples incubated at room temperature or 30 degrees. Lactose conversion in whey was 83% complete and in whey supernatant fluid, 77%.

• Research Organization: Dept. Food Tech. Sci., Univ. Tennessee, Knoxville, TN 37901 USA
• OSTI ID: 5056109
• Journal Information: J. Food Prot.; (United States), Vol. 44:8
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
59 BASIC BIOLOGICAL SCIENCES
ETHANOL
PRODUCTION
LACTOSE
FERMENTATION
WHEY
CANDIDA
CULTURE MEDIA
HEAT TREATMENTS
ALCOHOLS
BIOCONVERSION
CARBOHYDRATES
DISACCHARIDES
FUNGI
HYDROXY COMPOUNDS
INDUSTRIAL WASTES
MICROORGANISMS
OLIGOSACCHARIDES
ORGANIC COMPOUNDS
PLANTS
SACCHARIDES
WASTES
YEASTS
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