Fermentation of whey to produce a thickening agent

摘要

Dairy whey, a waste product of cheese production, is fermented to produce a thickening agent for use in the food industry by forming a fermentation broth containing whey and sucrose, and fermenting the broth with Leuconostoc mesenteroides ATCC 14935. The fermentation broth can optionally contain a water-soluble phosphate as a pH buffer and yeast extract.