Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-26T06:46:40.470Z Has data issue: false hasContentIssue false
  • English
  • Français

Amino acid composition of yeast single cell protein grown on paneer whey

Published online by Cambridge University Press:  01 June 2009

Kishan Singh  and
S. Neelakantan
Kishan Singh
Affiliation:
Division of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India
S. Neelakantan
Affiliation:
Division of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Information
Journal of Dairy Research , Volume 56 , Issue 5 , November 1989 , pp. 813 - 815
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Association Of Official Analytical Chemists 1975 Official methods of analysis of the AOAC, 12th edn.Washington, DC: AOACGoogle Scholar
Barraquio, V. L., Silverio, L. G., Revilleza, R. P. & Fernandez, W. L. 1981 Production of protein-rich animal feed supplement from cheese whey, Milchwissenschaft 36, 209–211Google Scholar
Capoor, A. K. 1983 Bio-conversion of whey into single cell protein and alcohol. M.Sc. thesis, Kurukshetra University, Kurukshetra, IndiaGoogle Scholar
Food and Agriculture Organization/World Health Organization 1965 Report on protein requirements. (WHO Technical Report Series No. 301)Google Scholar
Food and Agriculture Organization/World Health Organization 1973 Energy and protein requirements, (WHO Technical Report Series No. 522)Google Scholar
Folin, O. & Wu, H. 1920 A simplified and improved method for determination of sugar. Journal of Biological Chemistry 41 367–375CrossRefGoogle Scholar
Gholson, J. H. & Gough, R. H. 1980 Yeasts that utilize lactose in sweet whey. Louisiana Agriculture 23(3) 19, 21 (Dairy Science Abstracts 43 367)Google Scholar
Peppler, H. J. 1965 Amino acid composition of yeast grown on different spent sulfite liquors, Journal of Agricultural and Food Chemistry 13 34–36CrossRefGoogle Scholar
Peppler, H. J. 1970 Food yeasts. In The Yeasts, Vol. 3, pp. 421–462 (Eds Rose, A. H. and Harrison, J. S.) New York: Academic PressGoogle Scholar
Shapira, J. & Mandel, A. D. 1968 Nutritional evaluation of bacterial diets in growing rats, Nature 217 1061–1062CrossRefGoogle ScholarPubMed
Wasserman, A. E. 1960 Whey utilization. IV. Availability of whey nitrogen for the growth of Saccharomyces fragilis. Journal of Dairy Science 43 1231–1234CrossRefGoogle Scholar