Abstract
ABSTRACTFermentative characteristics of Baker's yeast (Saccharomyces cerevisiae) produced on two cheese whey ultrafiltrate media (one in which lactose was hydrolyzed and one pre‐fermented by Streptococcus thermophilus) were compared to those of yeast produced on molasses. Fermentative activity of yeast grown on molasses was superior to that of cells produced in whey. Addition of sucrose to pre‐fermented whey ultrafiltrate (FWU) in the final stage of the fermentation increased fermentative activity. Fermentative activity of three strains grown on FWU varied considerably, certain strains being better adapted to the whey media. Breads produced with yeast grown on FWU were identical to those obtained with cells grown on molasses.
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