Production of Baker's yeast from acid whey

Details Production of Baker's yeast from acid whey Production of Baker's yeast from acid whey

1978-11-30

1980-03-11

Shapiro, Lionel M.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Fungi

426 41, 426 60, 210 2, 210 11, 435942, C12N 118, C12C 1108

Patent

active

041929187

ABSTRACT:
Acid whey, the by-product from the manufacture of fresh cheeses such as cottage cheese, is clarified, filtered and subjected to lactose hydrolysis, splitting the lactose disaccharide into the monosaccharides glucose and galactose. The liquid is sterilized and cultured with Baker's yeast and used as a growth medium for that yeast. After yeast growth is substantially completed the yeast solids are separated and the liquid remaining is discharged into waste-water receiving systems, the liquid significantly reduced in organic waste loading as compared to untreated acid wheys.

REFERENCES:
patent: 3818109 (1974-06-01), Bechtle et al.
patent: 3968257 (1976-07-01), Muller

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