Influence of whey protein on continuous acidogenic degradation of lactose.
In previous studies on the acidogenic phase of anaerobic fermentation of lactose, a pathway for the reaction and a rate equation have been proposed. The question then remained as to the effect of the protein in whole whey on the mechanism and on the overall organic substrate conversion. In this study, it was found that as much as 70% of the protein was broken down in the acidogenic reactor. Radiotracer tests showed that the inclusion of protein had no effect on the reaction pathway for lactose degradation. Thus, the whole sweet cheese whey can be fermented as efficiently as whey from which the protein has been removed.
Kisaalita
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Department of Chemical Engineering, University of British Columbia, Vancouver, BC, V6T 1W5.
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