The Presence of Unidentified Chick Growth Factor Activity in Dried Whey Prepared with a Minimum of Bacterial Fermentation

Abstract

DRIED whey products have been reported to contain unidentified growth factor activity for growing chicks by Hill (1948), Menge et al. (1949, 1952), Reed et al. (1951), Groschke (1950) and Petersen et al. (1953). Casein whey may be produced without bacterial fermentation by the addition of mineral acids to the milk. On the other hand, the production of a cheddar cheese-type whey employs a fermentation involving a heavy mixed lactic culture. Furthermore, the handling of liquid whey during commercial operations ordinarily is conducive to some microbiological fermentation prior to drying. Since certain fermented products also have been shown to contain unidentified factor activity for chicks by McGinnis et al. (1953), Edwards et al. (1953) and Lewis et al. (1953), a study was conducted to determine whether or not the unidentified chick growth factor activity of whey products is contingent on the fermentation involved in their production.An acid precipitated casein …