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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 7 Authors
- Bioresource technology 2009 v.100 no.15 pp. 3734-3739
- starter cultures; Lactobacillus delbrueckii subsp. bulgaricus; Kluyveromyces marxianus; food processing wastes; cheese ripening; raw materials; whey; heat treatment; biomass; dairy industry
- ... Whey is the major by-product of the dairy industry, produced in large quantities and usually disposed off causing major environmental pollution, due to its high organic load that makes treatment cost prohibitive. This paper comprises a contribution on the valorisation of this high polluting liquid waste of the dairy industry, based on research for the production of novel dairy starter cultures usi ...