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Journal of Dairy Science Vol. 63 No. 6 989-990
© 1980 by American Dairy Science Association ®
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Amount of Yeast and Whey Protein Recovered from Cottage Cheese Whey Cultured with Kluyveromyces fragilis

Stanley E. Gilliland

Animal Science Department, Oklahoma State University, Stillwater 74074

Charles F. Stewart

Market Research and Development Division, Agricultural Marketing Service, Beltsville 20705

ABSTRACT

Growth of Kluyveromyces fragilis in unsupplemented cottage cheese whey reduced chemical oxidation demand of the whey. Yeast-whey protein material recovered from the cultured cheese whey contained 37 to 50% yeast cells and 50 to 63% whey protein.






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Copyright © 1980 by the American Dairy Science Association ®.