The taught lecture will give to undergraduate and mainly to graduate students the methodology could be followed, for the development of new products and technologies using the whey as raw material. The content will comprise knowledge in the chemical composition of whey, describe whey as a pollutant dairy effluent and will be expanded to whey as raw material for the creation of added value. In the frame of added value the whey cheese production will be taught and extensively whey for starter culture production technology development will be discussed. Therefore, the dairy probiotic microorganisms and details of microbial composition of Kefir microflora will be presented. The methodology for products and technology development will contain for starter culture product development, (i) the SCP production technology development using whey and (ii) the use of biomass will be produced, in the fermentation of whey for fuel-grade alcohol production. Likewise, (iii) potable alcohol and alcoholic drink production will also be taught. In parallel the (iv) biomass of SCP as baker's yeast and its effect on the improvement of bread quality and self-life will be examined. Furthermore, (v) the wet cells of SCP biomass for a thermally dried starter culture for the ripening of hard cheeses will be employed. The acceleration of cheeses ripening, the improvement of their quality and cheeses resistance to spoilages will be reviewed.
Speaker: A.A.Koutinas
Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece, Tel. 0030.2610.997104, Fax. 0030.2610.997105, e-mail: A.A.Koutinas at upatras.gr
Time: Monday, 22 Febroyary 2010, 13:00