By N. Kosaric, A. Wieczorek, G. P. Cosentino (auth.)
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7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 million tons of lactose and 200,000 tons of milk protein are transferred into whey worldwide, of which less than 60 % are utilized for human food and animal feed. Thus, a nutritionally valuable food resource is wasted. Some progress has been made in utilizing whey, whey solids, and whey protein concentrates in the manufacture of dairy, bakery, and specialized products.
Patent granted to The Coca-Cola Co. 65) covers a process for producing a whey protein concentrate suitable for incorporation into beverages. A process from India 6ol, suitable for manufacture of whey beverage on a small scale, involved addition of sugar syrup, citric acid, and colouring to heated, filtered whey and incubation with Saccharomyces cerevisiae at 22 ~ for about 15 h. , and bottled for distribution. Vaidi and Pereira 134) used liquid whey and whey powder as a base for the production of lemon, strawberry, and chocolate drinks.
The potential of growing micro-fungi on whey and lactose permeate does exist. The use of bacteria to ferment cheese whey has also been recommended 16). It has been reported that bacteria have more rapid growth and metabolic rates than yeasts; they have simpler nutritional requirements: and their use should eliminate the contamination which often occurs in yeast propogations. 8~ o were obtained by using Aeromonas hydrophila RH 726 with cottage cheese as a substrate. However, it should be noted that the use of Aeromonas or Escherichia coli would be suitable for the production of 13-galactosidase from whey rather than for single cell protein production.