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Journal of Dairy Science Vol. 43 No. 9 1231-1234
© 1960 by American Dairy Science Association ®
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Whey Utilization. IV. Availability of Whey Nitrogen for the Growth of Saccharomyces Fragilis

Aaron E. Wasserman

Eastern Regional Research Laboratory, USDA, Philadelphia, Pennsylvania

ABSTRACT

Saccharomyces fragilis utilized approximately 50% of the ammonia nitrogen, 25% of the organic nitrogen, and 25% of the total nitrogen in whey, and all of the added ammonia nitrogen. The available nitrogen was found to be in the organic fraction soluble after heat- and acid-precipitation of the whey proteins.






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Copyright © 1960 by the American Dairy Science Association ®.