Method of removing malodorous or unpleasant taste imparting substances from microbial cells or fermentation liquors.

摘要

This disclosure concerns a method of easily and satisfactorily removing malodorous or unpleasant taste imparting substances from fermentation products, especially fermented whey by lactic acid bacteria. This method comprises blowing pressurized steam into a fermentation liquor containing such undesirable substances and then introducing said fermentation liquor into a vacuum atmosphere for concentrating and cooling said liquor.