Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1978-05-02
1980-11-25
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 60, 435255, 435921, A23C 912, A23L 128, C12N 116, C12R 172
Patent
active
042359333
ABSTRACT:
The solids of whey permeate obtained by ultrafiltration are converted to a triglyceride oil-containing yeast cell mass by fermentation with fat-producing strains of Candida curvata. For maximum oil yield, the fermentation is continued until at least 90% of the lactose has been consumed, such as 98 to 99% of the lactose. The resulting oil-containing yeast cell mass can be further processed to prepare animal feed materials, and/or for recovery of the oil by extraction. The spent fermentation medium has relatively low COD indicating that the fermentation not only removes the lactose but also most of the other organic material.
REFERENCES:
patent: 3818109 (1974-06-01), Bechtle
patent: 3968257 (1976-07-01), Muller
Zalashko, et al., Growth of Yeasts on Various Types of Whey, Chemical Abstracts, vol. 81:48511s, 1974 (p. 305).
Webb, et al., By Products From Milk, 2nd Ed. The Avi Publ. Co., Inc., Westport, Conn., 1970 (pp. 47-52).
Moon, et al., Conversion of Cheese Whey to Yeast Oil and Protein, J. Amer. Oil Chemists Soc., vol. 54, No. 2, Feb. 1977, (p. 156A).
Kaneko et al., Lipid Composition of 30 Species of Yeasts Lipids vol. 11, 1976 (pp. 837-844).
Errin, J. A., Comparative Biochemistry of Fatty Acids in Eukaryotic _Microorganisms. Academic Press, Inc., N. Y. 1973, (pp. 114-117).
Hammond Earl G.
Moon Nancy J.
Iowa State University & Research Foundation, Inc.
Naff David M.
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