Thesis - Open Access
Master of Science (MS)
Department / School
Disposal of waste is a major problem confronting the food industry today. These wastes are of varied composition and origin. One such material is cheese whey. Most of the surplus whey is considered to be and handled as an industrial waste, and disposed of in some manner. Whey is a by-product of cheese making. Since 90% of the starting volume of milk remains as whey after cheese manufacture, annual production of whey is large. Herein lies a large part of the whey problem, the fact that the actual consumption of whey is a small part of the total production. If consumption of whey is to increase appreciably, new uses must be found for the material. Until the consumption of whey is increased, the remaining unused volume will remain a problem for much of the industry. Another aspect of the whey problem for the dairy industry is one of economics. Whey contains about one-half of the solids of the starting raw milk. The amount of whey disposed of each year in the United States is about 9 billion pounds. From these figures it is obvious that disposal of whey as a waste is not economical from the standpoint of utilization of raw materials. The purpose of this study was to investigate the suitability of cheese whey as a substrate for vitamin B12 production by Propionibacterium shermanii. It is hoped that this will add to the existing body of knowledge on the subject and possibly contribute to the solution of this problem.
Library of Congress Subject Headings
Includes bibliographical references
Number of Pages
South Dakota State University
Bullerman, Lloyd B., "Suitability of Cheese Whey as a Substrate for Vitamin B12 Production by Propionibacterium Shermanii" (1965). Electronic Theses and Dissertations. 3039.