production of yeast extracts from whey for food use: market and technical considerations produção de extratos de leveduras de uso alimentar a partir do soro de queijo: abordagem de elementos técnicos e mercadológicos relevantes

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2000
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Abstract
Whey is produced in large amounts by cheese industries. This by-product can be used for biomass production by yeast cultivation, resulting in commercially attractive products. The use of yeast extracts as source of flavour enhancer consists of an expansible market, encouraged by costumer's choice for natural additives. The development of a suitable and economically viable project for the generation of valued-added by-products, may allow the dairy industry to diversify their portfolio and increase their rentability.
O soro de queijo é produzido em grandes quantidades pelas indústrias de laticínios. Este subproduto pode ser utilizado para produção de biomassa através do cultivo de leveduras, resultando em produtos com elevado interesse comercial. O uso de extratos de levedura como fonte de realçadores de sabor constitui-se num mercado em expansão, estimulado pela preferência do consumidor por aditivos naturais. O desenvolvimento de um processo adequado e economicamente viável para geração de um sub-produto valorizado, pode permitir ao setor de laticínios diversificar seu portfolio de negócios e aumentar a sua receita.
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rvillion2000foodproduction Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Jean P. RÉVILLION;Adriano BRANDELLI;Marco A.Z. AYUB
Journal software - practice and experience
Year 2000
DOI
10.1590/S0101-20612000000200020
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200020
Keywords
cheese whey yeast yeast extract foods and food supplytechnology (general) food enhancersnutrition

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