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%.
About the Authors
N. Yakimovich
Institute of physical-organical chemistry of NAS Belarus
Belarus
Belarus
Minsk
I. Yakimovich
Institute of physical-organical chemistry of NAS Belarus
Belarus
Belarus
Minsk
A. Shunkevich
Institute of physical-organical chemistry of NAS Belarus
Belarus
Belarus
Minsk
I. Frolov
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
A. Ilyushchenko
Powder metallurgy institute
Belarus
Belarus
Minsk
I. Charniak
Powder metallurgy institute
Belarus
Belarus
Minsk
R. Kusin
Belarusian state agriculture technical university
Belarus
Belarus
Minsk
References
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Review
For citations:
Yakimovich N., Yakimovich I., Shunkevich A., Frolov I., Ilyushchenko A., Charniak I., Kusin R. STUDY OF MILK WHEY PROCESSING BY YEAST CULTURES TO PRODUCE FEED PROTEIN. Topical Issues of Processing of Meat and Milk Raw Materials. 2016;(11):102-108. (In Russ.)
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