Koutinas Athanasios A, Papapostolou Harris, Dimitrellou Dimitra, Kopsahelis Nikolaos, Katechaki Eleftheria, Bekatorou Argyro, Bosnea Loulouda A
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
Bioresour Technol. 2009 Aug;100(15):3734-9. doi: 10.1016/j.biortech.2009.01.058. Epub 2009 Feb 28.
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 using whey as raw material. Starter cultures are used for cheese ripening in order to: (i) accelerate ripening, (ii) improve quality and (iii) increase shelf-life. The developed technology involves biomass production from whey followed by thermal drying of cultures. Specifically, Kluyveromyces marxianus, Lactobacillus bulgaricus and kefir yeasts were thermally dried, and their efficiency in lactose and milk whey fermentations was studied. The most suitable culture regarding its technological properties was kefir, which was used for cheese ripening in freeze-dried and thermally dried form. Besides the reduction of production cost, which is an essential requirement for the food industry, the use of thermally dried kefir displayed several other advantages such as acceleration of ripening, increase of shelf-life, and improvement of hard-type cheese quality.
乳清是乳制品行业的主要副产品，产量巨大，由于其高有机负荷导致处理成本过高，通常被丢弃，从而造成严重的环境污染。本文基于利用乳清作为原料生产新型乳制品发酵剂的研究，对乳制品行业这种高污染液体废物的增值利用做出了贡献。发酵剂用于奶酪成熟，目的是：（i）加速成熟，（ii）提高品质，（iii）延长保质期。所开发的技术包括从乳清中生产生物质，然后对培养物进行热干燥。具体而言，对马克斯克鲁维酵母、保加利亚乳杆菌和开菲尔酵母进行了热干燥，并研究了它们在乳糖和乳清发酵中的效率。就其技术特性而言，最合适的培养物是开菲尔，它以冻干和热干燥形式用于奶酪成熟。除了降低生产成本（这是食品行业的一项基本要求）外，使用热干燥的开菲尔还显示出其他几个优点，如加速成熟、延长保质期和改善硬质奶酪品质。
