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Proceedings Paper

Analysis of materials in a scaled-up, pilot plant fermentation of cheese whey
Author(s): Seraj Doulah; P. Fairbrother; William O. George; Jill M. Williams
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Paper Abstract

A series of batch fermentations of cheese whey using Lactobacillus helveticus 8652 were monitored both off-line and on-line by FT-IR using a CIRCLE cell (Spectra-Tech, Warrington). The levels of substrate (lactose) and product (lactic acid) were continuously measured over a period of 48 h. Measurements were made on a Perkin Elmer 1760 FT-IR spectrometer using the QUANT software. Fifteen calibration solutions of lactose and lactic acid were used and the method tested with validation solutions of known composition. Mean errors of 1.1% and 0.9% w/v were calculated for lactose and lactic acid respectively.

Paper Details

Date Published: 31 January 1994
PDF: 2 pages
Proc. SPIE 2089, 9th International Conference on Fourier Transform Spectroscopy, (31 January 1994); doi: 10.1117/12.166665
Show Author Affiliations
Seraj Doulah, Univ. of Glamorgan (United Kingdom)
P. Fairbrother, Univ. of Glamorgan (United Kingdom)
William O. George, Univ. of Glamorgan (United Kingdom)
Jill M. Williams, Univ. of Glamorgan (United Kingdom)


Published in SPIE Proceedings Vol. 2089:
9th International Conference on Fourier Transform Spectroscopy
John E. Bertie; Hal Wieser, Editor(s)

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