||Commercial production of protein by the fermentation of acid and/or sweet whey /
Bernstein, Sheldon. ;
Tzeng., Chu H.
||Amber Labs., Juneau, Wis.;Industrial Environmental Research Lab.-Cincinnati, Ohio.
|| Industrial Environmental Research Laboratory, Office of Research and Development, U.S. Environmental Protection Agency ; Available from National Technical Information Service,
Cheese industry--By-products. ;
Waste products as feed.
Food industry ;
Process charting ;
Feeding stuffs ;
Cost analysis ;
Material balance ;
Feedback control ;
Animal nutrition ;
Solid waste disposal ;
Closed loop system ;
||Most EPA libraries have a fiche copy filed under the call number shown. Check with individual libraries about paper copy.
||viii, 34 pages : illustrations ; 28 cm.
Saccharomyces fragilis may be grown on acid or sweet cheese whey in a deep-tank, aerated fermentor in a continuous manner on a commercial scale. Operations in a 15,000-gallon fermentor at low pH and high cell counts experience no contamination during extended periods of time under sanitary but not sterile conditions. Media additions to the raw or diluted condensed whey include anyhdrous ammonia, phosphoric acid, and yeast extract. The production of a condensed or dried whole fermented whey mass (yeast fermentation solubles), which is an acceptable high protein feed ingredient, eliminates additional processing of waste streams from yeast separators, increases fermentation yields, and uses the unfermented whey proteins originally present. Evaporation of the whole fermented whey mass produces condensate water that can be used to dilute incoming condensed whey and thereby operate a unique closed loop system with no effluents.
"Grant no. S-800747." Includes bibliographical references (pages 31-32). Microfiche.