DR. JAIHIND NIVRUTTI KHEDKAR,DHANRAJ MADHUKAR CHOUDHARI
申请号：
IN2693/MUM/2011
公开号：
IN277283B
申请日:
2011.09.23
申请国别(地区):
IN
年份:
2016
代理人:
摘要：
The key object of the study was to standardize the process for manufacturing of alcoholic whey beverage by utilizing the whey a by-product left over during the manufacture of paneer, chakka and channa. The whey system was defatted (by hand operated cream separator) deproteinized (at 85°C/30 min), adjusted to pH 4.5 with citric acid. The strain NCIM-3566 of (Kluyveromyces fragilis) and NCIM-3300 of (Saccharomyces cerevisiae) was prudently selected and inoculated at 10 per cent level (mixed or simultaneous). The period of fermentation was decided 7 days (168 hr) incubated at 28°C. Supplementation with crystalline cane sugar as a source of carbohydrate at the rate of 18 per cent found suitable.
