Datenbestand vom 09. Dezember 2024
Verlag Dr. Hut GmbH Sternstr. 18 80538 München Tel: 0175 / 9263392 Mo - Fr, 9 - 12 Uhr
aktualisiert am 09. Dezember 2024
978-3-8439-3126-7, Reihe Lebensmitteltechnologie
Meike Samtlebe Lactic acid bacteriophages: Control in whey processing by membrane separation and perspectives on modulation of the microbiota
193 Seiten, Dissertation Universität Hohenheim Stuttgart-Hohenheim (2017), Softcover, A5
Bacteriophages, as well as being beneficial, pose a significant problem in the dairy industry because they lead to fermentation failures, particularly in cheese production. The re-utilization of whey from cheese production for process optimization may be limited by the high phage concentration in whey. This thesis aims to establish a new membrane filtration method, allowing not only the separation of phages from whey but also the preservation of the major protein fractions of whey. Thus, cross-flow membrane filtration systems using flat sheet or tubular membranes were designed and tested. It was found that microfiltration of cheese whey prior to subsequent processing in pilot scale is a useful tool to minimize fermentation problems.