Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation

Investigation of the process of fermentation of recovered whey-malt mixtures

“…Fermentation is accompanied by principal changes in the state of processes related to casein and fat [7,9,10]. These very components provide the bulk of volatile substances, such as peptides, free amino acids, aldehydes, ketones, volatile fatty acids such as butyric, propionic, acetic, formic acids, etc., which render the specific taste and smell [11,12]. Prolonging the terms of storage can be achieved when using, as raw materials, the dried milk whey and malt, which could make it possible to produce dry concentrates for recombination and long-term storage.…”