PRODUCTION OF SOME BIOMOLECULES FROM MILK WHEY VIA BIOTECHNOLOGY

Abstract

• The present study was conducted to use cheese whey to produce benefit biomolecules instead of throw it away. The study could be summarized as follow: • The chemical composition of cheese whey was 89% moisture , lactose 4.85% , ash 0.9%, protein 0.7%, fat 0.11% , and minerals Mg 1.278mg , Na 4.813ppm , Fe 0.31 ppm , K 0.772 ppm, Zn 0.08 ppm and the total soluble solids was 11% and PH was 5.1. • In the present study lactose was hydrolyzed by Candida pseudotropicalis and Kluyveromyces fragilis that grown in Whey and synthetic medium. • Different incubation temperature (30, 33, 35, 36, 37, 38 &, 40°C) and different pH (2, 3, 4, 6) were studied for lactose hydrolysis through different three periods (24, 48, 72) has compared with control time (zero time) in whey and synthetic media. • The results can be summarized as follows • A. Efficiency of Candida pseudotropicalis. to hydrolyze lactose • The highest glucose concentration (mg/100ml) released from whey lactose hydrolyzed by Candida pseudotropicalis. was obtained after 24 hour at 37°C with value 76.05 mg/100ml (pH=5.1). The highest glucose concentration (mg/100ml) released from lactose in synthetic media hydrolyzed by