| 摘要 |
<p>In prodn. of a protein concentrate by aerobic culture of yeast on whey, sweet or sour whey, or sweet whey fermented to is not >1.6 wt. % lactic acid by Streptococcus or Lactobacillus culture at 18-50 degrees C under anaerobic conditions, is boiled to coagulate foam-forming substances, cooled to 26-34 degrees C, brought to pH 4-6 by addn. of CaCO3 in presence of mineral nutrients, e.g. NH4, K or Mg salts, and of urea and ethanol. The whey is then fermented with a Candida yeast under aerobic conditions; the assimilable ethanol is held at 0.1-2 wt. %, and towards the end of the fermentation total consumption of the ethanol occurs. The prod. is then concentrated and/or dried to a pasty or powdery consistency. The process is cheaper than known methods. Economy is achieved by using ethanol (pref. synthetic) as C source. The prod. has high biological value.</p> |
