Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Advisor Doescher, Paul S. Academic Affiliation Food Science and Technology

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Creator:

Schaan, Keenan

Abstract:

It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...

Resource Type:

Masters Thesis

Full Text:

: ______________________________________________________ Paul Hughes It is estimated that for every 1 kg of cheese produced, approximately 9 kg of