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Accelerated Fermentation of Cheese Whey.¹ Developing the System^,2,3,

Department of Dairy and Poultry Science, Kansas State University, Manhattan 66502

ABSTRACT

A system for accelerated fermentation of cheese wheys is presented. The system requires a mixed yeast and lactose-fermenting bacterial culture. Air flow required, 110 ml of air per minute per liter per 1% of lactose, was proportional to the concentration of wheys in the media. Yeast cell mass production by accelerated fermentation was equal to or greater than the whey concentration factor when compared with yeast production of single yeast strain production on unconcentrated wheys. Generally, on triple strength wheys, yeast production was approximately one pound per gallon of medium.

Fermentation media formulae for this system were developed with whey analyses, shake cultures, and fermentor trials. The formula used with a specific whey must be adequate to supplement the mineral deficiencies in the whey and to provide trace elements and nutrients essential for maximum microbial growth.

High rate aeration was required for both respiration of the microbial culture and to purge the ferment of volatile metabolites, whose presence depressed microbial cell synthesis.

¹ U.S. Patent pending.

² Contribution 811, Department of Dairy and Poultry Science, Kansas Agricultural Experiment Station, Manhattan 66502.

³ Portions of a thesis presented in partial fulfillment of the requirements of the Ph.D. degree in Food Science at Kansas State University, Manhattan 66502.