| Titles |
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English :
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Utilization of cheese industry
wastes in the production of yeast and its derivatives
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Arabic :
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استخدام مخلفات صناعة الجبن في عمليات انتاج الخميرة و مشتقاتها
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| Abstract |
Fifteen yeast strains were cultivated on milk permeate to select the best strain which can grow on permeate and give the highest biomass. The best strains were Debaromyces hansenii
EMCC 30 and Saccharomyces cerevisiae VH 2045 which give the highest growth on milk permeate at 30.C for 72 h at pH 6.6. The two strains where autolysed under deferent
conditions. The best yield of flavour enhancer was achieved in 12 % cell suspension in the presence of 8 % NaCI and heat treated for 20h at 45C for Debaromyces hansenii EMCC 30
and 8 % cell suspension in the presence of 8 % NaCI and heat treated for 12h at 55.C for Saccharomyces Cerevisiae VH 2045 and at initial pH 5. at the end of autolysis the suspension was treated with phosphodiestrase at 50.C for 12h to achieve a good flavour enhancer which can be utilized in food production. The produced flavour enhancer was added to processed cheese and the resultant cheese was better in the sensory evaluation, when compared with the
control or with glutamic acid. The Debaromyces flavour enhancer give the best results among all tested samples. Therefor, we recommend the use of the produced flavour enhancer to
produce new food product. On the same time the production of the flavour enhancer reduced the pollution of the cheese industry.
Key words: permeate, yeast autolysates, food flavour enhancer, Debaromyces, Saccharomyces
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| Publication year |
2006
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| Pages |
PP. 94
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| Availability location |
مكتبة معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
954
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| Organization Name |
Animal Production Research Institute (APRI)
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| Country |
Egypt
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| Author(s) from ARC |
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AGROVOC
TERMS |
Dairy industry.
Saccharomyces.
Yeasts.
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| Proposed Agrovoc |
Debaromyces;permeate;yeast autolysates;food flavour enhancer;
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| Publication Type |
PhD Thesis
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