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- Katechaki, Eleftheria, et al. Show all 4 Authors
- Applied biochemistry and biotechnology 2010 v.162 no.5 pp. 1270-1285
- Lactobacillus delbrueckii subsp. bulgaricus; casein; cheesemaking; cheeses; dried whey; drying; lactic fermentation; molasses; pH; protective effect; sensory properties; starter cultures; temperature; viability; whey
- ... Lactobacillus bulgaricus grown on whey was dried by a simple thermal drying method at the range 35-55°C and its efficiency for lactic acid fermentation of whey was evaluated. Drying of cells in whey suspension in the examined temperature range did not affect significantly their viability (82-87% survival), indicating a protective effect of whey as both growth and drying medium. The kinetics of fer ...
- Katechaki, Eleftheria, et al. Show all 16 Authors
- Applied biochemistry and biotechnology 2010 v.160 no.6 pp. 1734-1743
- European Union; accelerated ripening; biomass; bioreactors; cheesemaking; cheeses; coliform bacteria; ethanol; fermentation; freeze drying; glycerol; kefir; lactic acid; lipolysis; manufacturing; production costs; starter cultures; value added; whey
- ... This paper concerns the effect of thermal-drying methodology on the investment cost for dried kefir cells production in order to be used as starter culture in cheese manufacturing. Kefir cells were produced at pilot plant scale using a 250-L bioreactor and whey as the main substrate. Kefir cells were subsequently dried in a thermal dryer at 38 °C and used as a starter culture in industrial-scale p ...