Fermentation of whey to produce a thickening agent

Details Fermentation of whey to produce a thickening agent Fermentation of whey to produce a thickening agent

1981-08-07

1984-04-24

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 43, 435101, 435103, 435253, A23C 2102, C12P 1904, C12P 1908, C12N 120

Patent

active

044447930

ABSTRACT:
Dairy whey, a waste product of cheese production, is fermented to produce a thickening agent for use in the food industry by forming a fermentation broth containing whey and sucrose, and fermenting the broth with Leuconostoc mesenteroides ATCC 14935. The fermentation broth can optionally contain a water-soluble phosphate as a pH buffer and yeast extract.

REFERENCES:
patent: 2789911 (1957-04-01), Toulmin, Jr.
patent: 3044940 (1962-07-01), Behrens et al.
Stauffer, et al., Extracellular Microbial Polysaccharide Production by Fermentation on Whey or Hydrolyzed Whey, J. Food Sci., vol. 43, 1978, (pp. 756-758).
Lundstedt, E., Citrated Whey Starters, J. Dz. Sci., vol. 45, 1962 (pp. 1320-1326).
Manual for Dairy Manufacturing Short Courses, Litho in U.S.A., Kurtz Bros., Clearfield, Pa., 1956 (pp. 56-57).
Lawford, et al., Dextron Biosynthesis and Dextronsucrage Production by Continuous Culture of Leuconostoc mesenteroides, Biotechnol. and Bioeng., vol. XXI, 1979 (pp. 1121-1131).

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