FUNCTIONALIZED WHEY PRODUCTS

摘要

FUNCTIONALIZED WHEY PRODUCT Dairy whey, a waste product of cheese production, can be functionalized through fermentation techniques to produce a functionalized whey which serves as both thickening agent and a method for utilizing the whey waste product. Whey is functionalized by forming a fermentation broth of the whey and yeast extract and then fermenting this whey broth with the novel organism Xanthomonas campestris ATCC 31923. The functionalized whey can then be used as a thickening agent by the food industry.