Improved fermentation process.

摘要

An improved process for manufacture of fermented whey having a high concentration of calcium propionate is disclosed in which the whey medium having a solids content ranging from about 0.5% to about 18% by weight is prefermented with a lactic acid producing organism, neutralized with Ca(OH)2 and sterilized. The sterilized calcium lactate containing medium is then inoculated with a propionic acid-producing bacterium and incubated for a sufficient period of time to maximize the fermentation.