Production of fermented whey products containing a thickening po

Details Production of fermented whey products containing a thickening po Production of fermented whey products containing a thickening po

1981-07-20

1984-04-10

Nafe, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 43, 435104, 435253, 435910, A23C 2102, C12P 1906, C12N 114, C12R 164

Patent

active

044421281

ABSTRACT:
Dairy whey, a waste product of chesse production, is fermented with an organism to produce a whey product containing a thickening polymer that serves as a thickening agent. Fermentation is carried out by forming a fermentation broth of whey and glucose, and optionally a water soluble phosphate and/or yeast extract and then fermenting the broth with Xanthomonas campestris ATCC 31922. The resultant fermented whey product is used as a thickening agent in the food industry.

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, Within U.S.A., Kurtz Bros., Clearfield, Pa., 1956, (pp. 56-57).

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