Fermentation of Lactose in Direct-Acid-Set Cottage Cheese Whey

1981 ◽  
Vol 44 (8) ◽  
pp. 588-590 ◽  
Author(s):  
B. J. DEMOTT ◽  
F. A. DRAUGHON ◽  
P. J. HERALD
Keyword(s):  
Heat Treatment ◽  
Room Temperature ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Cottage Cheese ◽  
Supernatant Fluid ◽  
Kluyveromyces Fragilis ◽  
Rapid Reduction ◽  
Candida Pseudotropicalis ◽  
Lactose Conversion

Kluyveromyces fragilis was more suitable than Candida pseudotropicalis or Kluyveromyces lactis for production of ethanol from whey. Direct-acid-set cottage cheese whey and the supernatant fluid resulting from heat treatment of the whey at 95 C for 20 min showed similar rates of fermentation when inoculated with K. fragilis. Inoculation rates of 10, 12 and 14 ml of active K. fragilis culture per 100 ml of media were not significantly different in rate of ethanol production. Samples incubated with K. fragilis at 35, 37, 40 and 42 C showed more rapid reduction in specific gravity than samples incubated at room temperature or 30 C. Lactose conversion in whey was 83% complete and in whey supernatant fluid, 77%.

PERFORMANCE AND MORPHOLOGY OF KLUYVEROMYCES FRAGILIS AND RHODOTORULA GRACILIS GROWN IN COTTAGE CHEESE WHEY

1974 ◽  
Vol 37 (9) ◽  
pp. 481-484 ◽  
Author(s):  
J. B. Mickle ◽  
Wanda Smith ◽  
Diana Halter ◽  
Sue Knight
Keyword(s):  
Carbon Source ◽  
Sole Carbon Source ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Kluyveromyces Fragilis ◽  
Cell Numbers ◽  
Rhodotorula Gracilis ◽  
Maximum Cell

The overall objectives of this research were to find practical methods of cottage cheese whey disposal, and economical methods of recovering usable products from the whey. The specific purposes of this study were: (a) to determine whether Kluyveromyces fragilis could reduce the COD of cottage cheese whey more efficiently than in previous trials, (b) to attempt adaptation of Rhodotorula gracilis to lactose, and (c) to describe the morphology of the adapted Rh. gracilis culture. K. fragilis reached maximum cell numbers in approximately 7 h, with initial inocula of 1 × 108 cells/ml. At this rate of inoculation, the COD of cottage cheese whey was reduced 82 ± 2% in 10–11 h, and 93 ± 2% in 24 h, a greater reduction than reported by most authors. Rh. gracilis was adapted to utilize lactose as its sole carbon source by successive transfers on lactose agar. Photomicrographs of this adapted Rh. gracilis culture showed morphology similar to that reported in the literature when the yeasts had been grown on other media.

Tomato-Flavored Beverage and Onion-Flavored Chip Dip Made from Cottage Cheese Whey

1977 ◽  
Vol 40 (8) ◽  
pp. 540-542 ◽  
Author(s):  
B. J. DEMOTT ◽  
A. B. HELMS ◽  
O. G. SANDERS
Keyword(s):  
Heat Treatment ◽  
Xanthan Gum ◽  
Cheese Whey ◽  
Culture Method ◽  
Cottage Cheese ◽  
Cotton Cloth ◽  
Total Solids

Whey from cottage cheese made by the short-set culture method was used to make tomato-flavored drink by addition of 6% dried tomato-spice flavoring material, and was found by 10 panelists to have a pleasing taste. Heat treatment of cottage cheese whey at 93 to 99 C resulted in a precipitate containing over 9% total solids. This precipitate was further concentrated by centrifugation or filtration through a cotton cloth. The precipitates were blended with xanthan gum and onion-flavoring to produce a chip dip.

scholarly journals Transfer of DNA killer plasmids from Kluyveromyces lactis to Kluyveromyces fragilis and Candida pseudotropicalis.

1985 ◽  
Vol 164 (3) ◽  
pp. 1373-1375 ◽  
Author(s):  
Y Sugisaki ◽  
N Gunge ◽  
K Sakaguchi ◽  
M Yamasaki ◽  
G Tamura
Keyword(s):  
Kluyveromyces Lactis ◽  
Kluyveromyces Fragilis ◽  
Candida Pseudotropicalis

Determination of Ethanol in Whey-Sugar Solutions by Freezing

1982 ◽  
Vol 45 (1) ◽  
pp. 26-28 ◽  
Author(s):  
B. J. DEMOTT
Keyword(s):  
Specific Gravity ◽  
Cheese Whey ◽  
Freezing Point ◽  
Cottage Cheese ◽  
Yeast Fermentation ◽  
Kluyveromyces Fragilis ◽  
Total Solids ◽  
Solids Concentration ◽  
Treated Sample

The composition of solutions undergoing yeast fermentation was simulated by using direct-acid-set cottage cheese whey containing increasing amounts of ethanol (0 to 5.4%) with decreasing amounts of sucrose (10 to 0%). Each decrease of 1 g of sucrose per 100 ml of whey accompanied by an increase of 0.54 g of ethanol decreased specific gravity 0.0046 unit and lowered the freezing point 0.159 H. Whey containing 10% added sucrose was treated as follows: (a) inoculated with Kluyveromyces fragilis, (b) carbohydrate splitting enzymes added and inoculated with K. fragilis and (c) carbohydrate splitting enzymes added and inoculated with Saccharomyces cerevisiae. All mixtures were incubated 48 h at 32 C during which six samples from each treatment were analyzed for total solids, specific gravity and freezing point. No difference (P>.05) was noted between samples treated with enzymes or those treated with the two yeasts cultures as related to decrease in total solids concentration or specific gravity. Each 0.001-H decrease in freezing point was accompanied by a total solids decrease of0.006 g per 100 g of whey in the non-enzyme treated sample, and 0.008 g and 0.010 g per 100 g whey in the enzyme-treated samples inoculated with K. fragilis and S. cerevisiae, respectively. Each 0.001-H change in freezing point was equivalent to a change of 0.00003 specific gravity unit in the non-enzyme treated sample and 0.000043 and 0.000048 specific gravity unit in the enzyme-treated samples inoculated with K. fragilis and S. cerevisiae, respectively. The precision with which freezing point can be determined suggests its use in evaluating the amount of ethanol produced during fermentation.

scholarly journals High-Level Production of Heterologous Protein by Engineered Yeasts Grown in Cottage Cheese Whey

1999 ◽  
Vol 65 (6) ◽  
pp. 2745-2747 ◽  
Author(s):  
Carlo Maullu ◽  
Giorgio Lampis ◽  
Alessandra Desogus ◽  
Angela Ingianni ◽  
Gian Maria Rossolini ◽  
...  
Keyword(s):  
Heterologous Protein ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Cost Effective ◽  
Cottage Cheese ◽  
Human Lysozyme ◽  
Cheese Industry ◽  
High Level ◽  
Level Production ◽  
Recombinant Human Lysozyme

ABSTRACT Cottage cheese whey is a cheese industry by-product still rich in proteins and lactose. Its recycling is seldom cost-effective. In this work we show that the lactose-utilizing yeast Kluyveromyces lactis, engineered for production of recombinant human lysozyme, can be grown in cottage cheese whey, resulting in high-level production of the heterologous protein (125 μg/ml).

scholarly journals Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

2015 ◽  
Vol 82 (3) ◽  
pp. 356-364 ◽  
Author(s):  
Beatriz Padilla ◽  
Florencia Frau ◽  
Ana Isabel Ruiz-Matute ◽  
Antonia Montilla ◽  
Carmela Belloch ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Sodium Aluminate ◽  
Whey Permeate ◽  
Total Carbohydrates ◽  
Cheese Whey Permeate

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

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