STUDY OF MILK WHEY PROCESSING BY YEAST CULTURES TO PRODUCE FEED PROTEIN

Abstract

Milk whey processing based on biosynthesis of yeast microorganisms was studied. The screening of eight strains-microorganisms in nutrient media based on curd, cheese and casein milk wheys was presented. The strain-producer of the microbial protein Debaryomyces h ansenii var hansenii Y-4 (D.h.v.) was selected which showed the greatest activity. The composition and amount of micro- elements necessary to enrich the culture medium for maximal accumulation of biomass was established. The optimal amount of seed material was determined; the influence of various factors of biosynthesis was studied. It has been shown that the selected producer (D.h.v.) is able to process curd, cheese and casein milk wheys with the accumulation of biomass in the range of 30-35 g/dm3 that presents a practical interest; herewith the lactose content is reduced to a concentration of less than 0.5%.