Physiological and Biochemical Characterization of Yeasts Active in the Degradation of Cheese Whey to Glycerol, Ethanol and 2,3-Butylene Glycol

This research has involved determining to what extent specific yeast strains typically employed in the food industry, utilize lactose and produce commercially useful by-products. Cheese whey is largely a waste product of the dairy industry which contains approximately 5% lactose, and its untreated disposal contributes a massive biological oxygen demand on municipal sewage treatment plants.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Jenq, Wheamei

Contributors dc:contributor

• Speckman, Ray A.

• Agriculture, Food Science and Technology
• Biology, Microbiology

Identifier

(UMI)AAI8823156

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70103