Accelerated Fermentation of Cheese Whey. Developing the System

Abstract

A system for accelerated fermentation of cheese wheys is presented. The system requires a mixed yeast and lactose-fermenting bacterial culture. Air flow required, 110 ml of air per minute per liter per 1% of lactose, was proportional to the concentration of wheys in the media. Yeast cell mass production by accelerated fermentation was equal to or greater than the whey concentration factor when compared with yeast production of single yeast strain production on unconcentrated wheys. Generally, on triple strength wheys, yeast production was approximately one pound per gallon of medium.