ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
In previous studies on the acidogenic phase of anaerobic fermentation of lactose, a pathway for the reaction and a rate equation have been proposed. The question then remained as to the effect of the protein in whole whey on the mechanism and on the overall organic substrate conversion. In this study, it was found that as much as 70% of the protein was broken down in the acidogenic reactor. Radiotracer tests showed that the inclusion of protein had no effect on the reaction pathway for lactose degradation. Thus, the whole sweet cheese whey can be fermented as efficiently as whey from which the protein has been removed.
Additional Material:
1 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260360613
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