IMPROVED WHEY FERMENTATION PROCESS

摘要

An improved process for manufacture of fermented whey having a high concentration of propionic acid is disclosed in which the whey medium having a solids content ranging from about 0.5% to about 18% by weight is subjected to a sterilization step of heating to 121 DEG C psig for 15 minutes or subjected to a sterilization step of direct steam injection, for a period of about 4 to about 20 seconds. The sterilized whey medium is then inoculated with an unacclimated or acclimated mixed culture of a propionic acidproducing bacterium and a lactic acid-producing bacterium and incubated for a sufficient period of time to maximize the fermentation.