Mycostatic whey and process of manufacture
AssigneeStauffer Chemical Company
InventorThomas M. Anderson
Life of this patent
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Abstract
An improved fermented whey having mycostatic activity in which the whey is produced from the fermentation of whey using as a fermenting agent the bacterium Propionibacterium acidi-propionici #B 3568.
Claims4
In a process for the manufacture of fermented whey having mycostatic activity in which the fermenting agent is a bacterium, and wherein said fermentation is conducted at a temperature, for a sufficient period of time, and in a medium conductive to fermentation, for substantially all of said whey to be converted into the fermented form, the improvement of using as the fermenting agent the bacterium Propionibacterium acidi-propionici #B 3568.
A process for the manufacture of fermented whey having mycostatic activity which comprises
- (a) selecting a quantity of whey,
- (b) subjecting said whey to the fermenting action of Propionibacterium acidi-propionici #B 3568, wherein said fermentation is conducted at a temperature and for a sufficient period of time, and in a medium conducive to fermentation, for substantially all of said whey to be converted into the fermented form, and
- (c) drying the fermented whey.
A process for the manufacture of fermented whey having mycostatic activity which comprises:
- (a) selecting a quantity of whey, and
- (b) admixing said whey with a fermenting medium in which the fermenting agent is Propionibacterium acidi-propionici #B 3568 wherein said fermentation is conducted at a temperature, for a sufficient period of time, and in a medium conducive to fermentation, for substantially all of said whey to be converted into the fermented form.
Dependencies are inferred from the claim text.