Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1984-11-13
1988-05-10
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 43, 435 42, 435141, 435822, A23C 2902, C12P 3900, C12P 752, C12R 101
Patent
active
047434538
ABSTRACT:
A process for manufacture of fermented whey having a high concentration of divalent ion propionate is disclosed in which a whey medium having a solids content ranging from about 0.5% to about 18% by weight is prefermented with a galactose and glucose utilizing lactic acid producing organism, neutralized with a divalent metallic ion hydroxide and sterilized. The sterilized medium is then inoculated with a propionic acid-producing bacterium and incubated for a sufficient period of time to produce a high concentration of divalent metallic ion propionate. The divalent metallic ion is preferably calcium, and the whey medium preferably contains yeast extract.
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Ahern William P.
Andrist Dale F.
Skogerson Lawrence E.
Bradley Michael J.
Herald William J.
Naff David M.
Stauffer Chemical Co.
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