Preparation of the Fermented Product by Lactic Acid Bacteria from Cheese whey

치즈훼이를 이용한 유산균 발효제품 제조

  • 유은정 (인하대학교 생물공학과) ;
  • 허태련 (인하대학교 생물공학과)
  • Published : 1991.08.01

Abstract

The optimum conditions for the development of a lactic acid beverage from the concentrated whey were studied using reverse osmosis system. For lactose hydrolysis rate and acid productivity, the strain mixture of Streptococcus thermophilus and Lactobacillus bulgaricus was more efficient than that of Streptococcus cremoris and Streptococcus lactis. The titratable acidity was increased at higher LCR (lactose concentration ratio) of whey. However, the higher LCR of whey was, the slower the pH decreasing rate was. The amount of sediment was maximum at LCR of 1.0 : 1 whey, hit there was no sediment at LCR 3.0 : 1 whey after 12 hours. Propylene glycol alginate was the best stabilizer and prevented from sedimentation at the concentation of less than 0.1%. Aspartame as a sweetener of yoghurt flavor had the best palatability.

Keywords

whey;lactose;reverse osmosis