Fermentation of whey to produce a thickening polymer

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

1981-07-20

1984-04-24

Nafe, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 43, 435104, 435910, A23C 2102, C12P 1906, C12R 164

Patent

active

044447922

ABSTRACT:
Diary whey, a waste product of cheese production, is fermented with Xanthomonas campestris ATTCC 31923 to produce a fermented whey product containing a thickening polymer. The fermented whey product can be used as a thickening agent by the food industry. Yeast extract may be added to the whey prior to fermentation. Xanthomonas campestris ATCC 31923 is a novel microorganism having the ability to grow on lactose as the sole source of carbon.

REFERENCES:
patent: 3343962 (1967-09-01), Peer
patent: 3455786 (1969-07-01), Miescher
patent: 3497359 (1970-02-01), Peer
Stauffer et al., Extracellular Microbial Polysaccharide Production by Fermentation on Whey or Hydrolyzed Whey, Journal of Food Science, vol. 43, 1978, (pp. 756-758).
Manual for Dairy Manufacturing Short Courses, Litho in U.S.A., Kurtz Bros., Clearfield, Pa. 1956, (pp. 56-57).

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