Improvement of Lactic Acid Production in Ultrafiltered Milk by the Addition of Nutrients
TLDR
In this paper, mesophilic lactic acid bacteria produced.74% acidity in 3.3:1 retentate of ultrafiltration diluted to 2:1 with permeate.About:
This article is published in Journal of Dairy Science.The article was published on 1987-11-01 and is currently open access. It has received 12 citations till now. The article focuses on the topics: Cystine & Amino acid.read more
Citations
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Bioutilisation of whey for lactic acid production
TL;DR: A review of the various biotechnological techniques that have used whey for the production of lactic acid can be found in this paper, where the authors focus on the various technologies that have been applied to whey fermentation processes.
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Influence of growth supplements on lactic acid production in whey ultrafiltrate by Lactobacillus helveticus
TL;DR: Investigations have been carried out on lactic acid production by Lactobacillus helveticus CNRZ 303 in whey ultrafiltrate with good results, although yeast extract proved to be more effective.
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Biotechnological approaches for the value addition of whey
TL;DR: A comprehensive and illustrative survey is made to elaborate the various biotechnological innovations/techniques applied for the effective utilization of whey for the production of different bioproducts.
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Changes in the Chemical Composition During Ultrafiltration of Skim Milk
R.J. Premaratne,M.A. Cousin +1 more
TL;DR: In this paper, chemical analyses of the skim milk and retentates were done to determine the change in chemical composition that occurred during UF, and the results indicated that the loss of lactose and other soluble small molecular weight components.
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Growth and activities of Lactococcus lactis in milk enriched with low mineral retentate powders.
TL;DR: Proteinase-positive strain Wg2 exhibited the most proteolytic activity but showed the least specific overall productivity of lactic acid despite high biomass concentration in milk, and, among proteinase-negative variants, strain HP had the best specific overall Productivity of Lactic acid.
References
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Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane
TL;DR: The composition minerale des fromages exerce dans son ensemble une influence essentielle sur les qualites organoleptiques of ces produits, notamment sur leur texture.
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The nature of the stimulation of the growth of Streptococcus lactis by yeast extract
TL;DR: It appeared that yeast extract and other amino-acid supplements prevented an observed inhibition of the growth of the slow variants below pH 6·0, apparently by satisfying a nutritional deficiency caused by a drop in pH.