Kvasny Prum. 1961; 7(6): 130-133 | DOI: 10.18832/kp1961022

Manufacturing yeast albumins from whey.Peer-reviewed article

J. TOMÍŠEK, V. GRÉGR

After successful tests on laboratory as well as semiindustrial scale a new method of manufacturing yeast albumins by fermenting whey has been suggested. Nine selected stems of microorganisms have been used in the laboratory of theHigh SchoolofChemical Technologyto prepare and test a mixed culture consisting of T. utilis, T. casei and T. ceremoris. This complex culture secures a rapid fermentation of lactose and high yields. This new technology has been introduced in a new plant built at the Votice state farm. 500 hl of whey can be processed every day and 300 t [the figure indicates the quantity of absolute dry matter] of food yeast produced per year. Good results at the Votice plant are mainly due to the installation of a special turbine designed by J. Tomíšek and built by S. Richter and J. Macháček.
(In Czech, English summary only)

Keywords: yeast albumins, whey

Published: June 1, 1961