Use Of Cheese Whey Research Articles

Evaluation of Arthrospira (Spirulina) platensis growth on cheese whey in the context of circular economy

Cultivation of microalgae using wastewater could be considered as a cost-effective treatment method, while providing the necessary nutrients to for the production of high-value biomass. The potential use of cheese whey for Arthrospira (spirulina) platensis cultivation could provide a sustainable solution aligned with circular economy principles for the treatment of dairy industry wastewater, in regions such as North Aegean (Greece). The aim of this research is to investigate the parameters that influence the growth of Arthrospira platensis biomass on whey rich solutions, as a substitute to chemical nutrient feeds, according to the practices of circular economy and sustainable development. Specifically, the effect of different whey dilution ratios and irradiation conditions on biomass productivity, nutrient consumption and COD removal were examined in batch experiments. Results show that the concentration of 10% (v/v) cheese whey exhibited the best performance in both experimental illumination sets; continuous and light/dark cycles. The highest biomass production (1.06 g l−1) was achieved in 14-day experiments at a pH 10.5 and with a photoperiod of 12 h dark/light. In the culture with light/dark cycle, approximately 85% COD removal and 70% NO3−−N consumption were measured. Overall, Arthrospira platensis cultures demonstrate a consistent growth performance in a wide range of conditions and can be considered as an efficient method of treating cheese whey wastewater. Concurrently, Arthrospira biomass production presents interest, due to the low cost associated with the unsterile nature of the cheese whey waste and the utilization of the whey waste as a nutrient for growth.

Enhancement of indigenous microalgae culture using cheese whey as growth media for bioenergy and coproducts production

This study investigates the use of cheese whey to enhance the microalgae cultivation for bioenergy and coproducts in the framework of circular economy and pollution attenuation. A local isolated indigenous Chlorella vulgaris strain using a growth medium containing BG11 and cheese whey (BG11/CW) was used. Algae density, dry weight, organic carbon consumption, biochemical composition, fatty acid profile, Total pigments were investigated. The best growth is obtained in the BG11/CW culture media, with a dry biomass and cell density of 2.5 g/L, 6.5×107 Cells/ml, respectively. This represents 5 times the dry biomass obtained in the BG11medium (0.45 g/L, 1.68×107 cells/ml). Indigenous Chlorella vulgaris growth is favored by glycose availability after lactose degradation with a consumption of 62% on the 7th day. Pigments content was improved with an average value of 34.5 mg/gDW and 9 mg/mgDW for total chlorophylls and carotenoids, respectively. Chlorella vulgaris cultivation on BG11/CW has showed a high protein content with a value of 46%. Indigenous Chlorella vulgaris was able to accumulate a suitable lipid content that could reach 23%, which are rich in C16:00, C18:00, C18:1. This strain is a potential candidate for a sustainable bioenergy and coproducts that could contribute efficiently to promote the circular economy.

Evaluation of phytotoxicity of sweet cheese whey in alfalfa and corn

The use of cheese whey in agricultural applications is an option to reduce the environmental impact caused when it is dumped without control. The purpose of this work was to measure the phytotoxicity of the sweet whey that is generated during the production of fresh cheese using seeds and seedlings of alfalfa (Medicago sativa L.) and corn (Zea mays L.) as test-object organisms. The variables evaluated were the lethal concentration (LC50) due to the inhibition of germination in both seeds, and the sublethal concentration (CSL) due to the decrease in the development of sprouts and seedlings. Four individual experiments were carried out under controlled laboratory conditions, both in Petri dishes with culture medium and in germinators with support, in a completely randomized experimental design (DECA) with five treatments (4, 8, 12, 16 and 20% of whey and a drinking water control) with a total of 252 experimental units. The results obtained indicate that sweet whey has an LC50-5 of 53% and a CSL-10 of 12% in alfalfa seeds (p<0.05) and an LC50-60 of 20% in alfalfa seedlings and an LC50-20 of 20% in corn seedlings. It was observed at 60 days that at concentrations between 4 and 6%, sweet whey has a growth-promoting effect on corn seedlings (p<0.05), concluding that it is possible to safely use diluted whey in sustainable agricultural practices.

Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese

An enterocin whey solution, obtained by growing Enterococcus faecalis L2B21K3 and L3A21K6 in sweet whey – enterocin whey solution (EWS), was incorporated into gelatin/glycerol films that were tested for the control of Listeria monocytogenes. The films containing enterocins produced by either strain (EWS L2 and EWS K6 films) were shown to serve as a suitable matrix for bacteriocin release, preserve the anti-listerial activity for up to 90 days. When applied in cheese, EWS L2 and EWS K6 films were able to reduce L. monocytogenes contamination to undetected levels after 20 or 30 days, respectively, and prevented the migration of this pathogen from the films to cheese. The incorporation of EWS into films did not affect (p < 0.05) moisture content, solubility, permeability (water vapor and limonene), and elongation at break compared to control films (without EWS). However, thickness, swelling index and tensile strength were higher (p < 0.05) in EWS films. These results suggest that active EWS gelatin/glycerol films could be an effective, and safe application to control L. monocytogenes in cheese. In addition, the use of cheese whey as a culture medium for the production of the bacteriocins complemented with the incorporation in films formulation as a packaging material represents an alternative approach to reuse this by-product of cheese production.

Optimization of the composition of the protein-carbohydrate base of the nutrient medium for the production of monospecific bacterial starter culture of Lactobacillus casei

Mesophilic bacteria of Lactobacillus casei are used in the food industry not only to accelerate the cheese ripening, but also as a probiotic culture in functional foods. This article describes the results of studies to optimize the composition of the nutrient medium for the cultivation of mesophilic lactobacilli of Lbc. casei. The use of cheese whey as the basis of a nutrient medium to ensure the required level of energy metabolism leads to a decrease in production costs. However, cheese whey contains an insufficient amount of protein components and growth factors for the development of Lbc. casei. To solve the problem of providing mesophilic lactobacilli with adequate nutrition, cheese whey was enriched with an enzymatic milk protein hydrolyzates and yeast autolysate as a source of biologically active substances that stimulate the growth of lactobacilli. The optimized composition of the protein-carbohydrate base of the nutrient medium makes it possible to increase the biomass yield during deep liquid-phase cultivation and the initial infection dose of 1 % for 24 hours of cultivation to obtain the number of viable cells of Lbc. casei at the level of (8.5±0.2)⋅108 CFU/cm3, and as a consequence, to increase the efficiency of production of monospecific bacterial starter cultures.

Cell surface engineering of Saccharomyces cerevisiae for simultaneous valorization of corn cob and cheese whey via ethanol production

The viability of 2nd generation bioethanol processes is dependent on achieving high ethanol titers, which requires the use of high solid loadings that will negatively affect the fermentative microorganism besides increasing enzyme-associated costs. To solve this, and also problems of feedstock availability, lignocellulosic biomass can be mixed with dairy by-products to increase carbon content. In this study, industrial strains of Saccharomyces cerevisiae, with improved thermotolerance and stress resistance, were engineered for the cell surface display of cellulolytic enzymes and were evaluated in consolidated bioprocessing of cellulose. Additionally, β-galactosidase was also displayed to enable lactose consumption, resulting in high ethanol titers (>50 g/L) from the simultaneous use of cheese whey and pretreated corn cob as substrate. The multi-feedstock valorization approach together with this lactose-consuming cellulolytic yeast allowed the reduction on materials costs by 60% with a 2.5-fold increase in the annual ethanol production, therefore contributing to the establishment of economic viable ethanol processes.

From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study

Applying a circular economy approach, this research explores the use of cheese whey permeate (CWP), by-product of whey ultrafiltration, as cheap substrate for the production of bacterial cellulose (BC) and Sakacin-A, to be used in an antimicrobial packaging material. BC from the acetic acid bacterium Komagataeibacter xylinus was boosted up to 6.77 g/L by supplementing CWP with β-galactosidase. BC was then reduced to nanocrystals (BCNCs, 70% conversion yield), which were then conjugated with Sakacin-A, an anti-Listeria bacteriocin produced by Lactobacillus sakei in a CWP based broth. Active conjugates (75 Activity Units (AU)/mg), an innovative solution for bacteriocin delivery, were then included in a coating mixture applied onto paper sheets at 25 AU/cm2. The obtained antimicrobial food package was found effective in reducing Listeria population in storage trials carried out on a fresh Italian soft cheese (named “stracchino”) intentionally inoculated with Listeria. Production costs of the active material have been mainly found to be associated (90%) to the purification steps. Setting a maximum prudential 50% cost reduction during process up-scaling, conjugates coating formulation would cost around 0.89 €/A4 sheet. Results represent a practical example of a circular economy production procedure by using a food industry by-product to produce antimicrobials for food preservation.

Metabolic engineering of Escherichia coli W for isobutanol production on chemically defined medium and cheese whey as alternative raw material

The aim of this study was to establish isobutanol production on chemically defined medium in Escherichia coli. By individually expressing each gene of the pathway, we constructed a plasmid library for isobutanol production. Strain screening on chemically defined medium showed successful production in the robust E. coli W strain, and expression vector IB 4 was selected as the most promising construct due to its high isobutanol yields and efficient substrate uptake. The investigation of different aeration strategies in combination with strain improvement and the implementation of a pulsed fed-batch were key for the development of an efficient production process. E. coli W ΔldhA ΔadhE Δpta ΔfrdA enabled aerobic isobutanol production at 38% of the theoretical maximum. Use of cheese whey as raw material resulted in longer process stability, which allowed production of 20 g l−1 isobutanol. Demonstrating isobutanol production on both chemically defined medium and a residual waste stream, this study provides valuable information for further development of industrially relevant isobutanol production processes.

Produção e caracterização físico-química, microbiológica e sensorial de bebidas lácteas fermentadas prebióticas sabor tamarindo

RESUMO: O soro de queijo é um coproduto produzido em grande quantidade pela indústria láctea que tem alto potencial de uso como matéria-prima por ser altamente nutritivo. Por outro lado, o uso de farinha de biomassa de banana verde tem sido muito utilizado como espessante natural pela indústria alimentícia por ser uma opção mais saudável e barata. Dentro deste contexto, este trabalho estudou uma melhor formulação para produção de uma bebida láctea fermentada, sabor tamarindo, a base de soro de queijo e biomassa de banana verde. Para isso foi realizado um delineamento composto central rotacional (DCCR) 22, com três repetições no ponto central, onde foram elaboradas 11 formulações, variando-se a concentração de soro de queijo (30-50%) e de farinha de biomassa de banana verde (0,29 – 1,7%). Todos os tratamentos foram submetidos a caracterização físico-química, microbiológica e teste de aceitação com 60 provadores não treinados. Em relação aos aspectos físico-químicos as bebidas lácteas com até 40% de soro apresentaram-se dentro dos padrões da legislação e com formulações de baixo teor lipídico (≤ 2%) e alto valor proteico (≥ 1%). Em relação às análises microbiológicas, todas as formulações encontraram-se dentro dos padrões. O uso de soro de queijo até 50% e farinha de biomassa até 1% foram vantajosos na produção de bebida láctea bem aceita sensorialmente. Ao fim, a formulação de um novo produto com boa aceitação e de baixo custo se apresenta com potencial de comercialização e diversificação na produção de derivados lácteos para as agroindústrias do Brasil.&#x0D; PALAVRAS-CHAVE: Inovação Tecnológica, Fruta regional, DCCR.

Efecto de inoculantes y aditivos sobre fracciones de fermentación ruminal y degradación in vitro en ensilaje de sorgo (Sorghum sp)

La acción de inoculantes y aditivos sobre la composición química y degradación ruminal de la materia seca (MS) de ensilaje de sorgo ya ha sido reportada. Sin embargo, se desconoce el efecto que estos tienen sobre la actividad microbiana, y por lo tanto, sobre su potencial de asimilación a nivel ruminal. El objetivo de este estudio fue evaluar el efecto de la adición de inoculantes y aditivos en ensilaje de la planta completa de Sorghum sp. sobre las fracciones de fermentación ruminal y degradación in vitro. Se utilizó un diseño experimental completamente al azar, con 7 tratamientos (control, 3 inoculantes, 2 aditivos y una combinación de inoculante con aditivo) y 21 repeticiones por tratamiento. Se usaron diferentes tipos de inoculantes y aditivos en el proceso de ensilaje de sorgo: lactosuero, yogur, ácido fosfórico, Lactobacillus plantarum y mezcla mineral. Después de 60 d de fermentación, se cuantificaron MS, pH, proteína cruda (PC), degradación in vitro de la MS a 24 h (DIVMS), parámetros de la cinética de fermentación (Vmáx = volumen máximo, L = fase lag, S = tasa de fermentación) y volumen fraccional (fermentación rápida = 0 h a 8 h, media = 8 h a 24 h y lenta = 24 h a 72 h) por producción de gas in vitro. El análisis estadístico indicó que los inoculantes y aditivos modificaron la composición química, los parámetros L, Vmáx, DIVMS y las fracciones de fermentación rápida y media (P &lt; 0.05). El uso de lactosuero y L. plantarum como inoculantes en ensilaje de sorgo redujo la pérdida de PC y, en general, los inoculantes y aditivos mejoraron el pH de los ensilajes; no obstante, disminuyeron el aprovechamiento de las fracciones de fermentación rápida y media, modificaron el potencial de fermentación y provocaron efecto negativo en la DIVMS.

Production of bioactive compounds by the mycelial growth of Pleurotus djamor in whey powder enriched with selenium

Mycelia of fungi produced edible mushrooms are functional or biofortified foods, due to their bioactive compounds and their bioaccumulation of microelements (e.g, Se, Fe, and Zn). The use of cheese whey for mycelial growth is an alternative to take advantage of this by-product of the Dairy Industry and produce a nutritional supplement with bioactive compounds. In this study, the production of bioactive compounds was performed after 25 days of mycelial growth of Pleurotus djamor in whey with or without selenium. P. djamor was capable of growing and producing biomass in a liquid culture medium containing cheese whey without selenium. This element did not influence the ergosterol content. However, sodium selenite promoted an increase in the mycelial biomass and the antioxidant activity, as well as the contents of ergosterol and β-glucans. The lactose degradation was higher in the culture medium using selenate when compared to the control and in the culture médium with selenite. Furthemore, the mycelium showed potential in absorbing and accumulating elements (e.g. Ca, Fe, Mg, K, and Zn) from the cheese whey. Thus, this mycelium could be used as a nutritional supplement without lactose and with bioactive compounds.

Alternative techniques to improve hydrogen production by dark fermentation.

The production of biofuels as an alternative to the fossil fuels has been mandatory for a cleaner and sustainable process. Hydrogen is seen as the fuel of the future because it has a very high energy density and its use produces only water instead of greenhouse gases and other exhaust pollutants. The biological synthesis of hydrogen by dark fermentation complies with these criteria. In the current work, the use of cheese whey permeate was evaluated aiming hydrogen production by dark fermentation using a microbial consortium in the semi-continuous process, with a reaction volume of 700mL. The volume of the medium renewal and the frequency of replacements of fresh medium were evaluated to extend the production of H2. It is important to note decreases in the hydrogen production after 84h. The target-product content became higher particularly when 466mL of medium were withdrawn, in every 24h in the first two replacements and, subsequently, in every 12h. Besides, it was observed lower lactic acid concentration under this condition, suggesting that the shorter removal time of the medium could inhibit lactic acid bacteria, which may secrete bacteriocins that inhibit the hydrogen-producing microorganisms.

Bacteriophages on dairy foods.

This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in dairy plants are detailed, with special emphasis on the rise of phage infections related to the growing use of cheese whey as ingredient. Other topics include traditional and new methods of phage detection, quantification and monitoring, and strategies of phage control in dairy plants, either of physical, chemical or biological nature. Finally, the use of phages or purified phage enzymes as allies to control pathogenic bacteria in the food industry is reviewed.

Conversion of food processing wastes to biofuel using clostridia

This study aims to demonstrate the recycling of food processing wastes as a low cost-effective substrate for acetone – butanol - ethanol (ABE) production. Potato peels and cheese whey were utilized during fermentation with eight local Clostridium strains in addition to the commercial strain, C. acetobutylicum ATCC 824 for ABE and organic acids production. From potato peels, Clostridium beijerinckii ASU10 produced the highest ABE production (17.91 g/l) representing 61.3% butanol (10.98 g/l), 33.6% acetone (6.02 g/l) and 5.1% ethanol (0.91 g/l). While, C. chauvoei ASU12 showed the highest acid production (8.15 g/l) including 5.50 and 2.61 g/l acetic and butyric acids, respectively. Use of cheese whey as fermentable substrate exhibited a substantial increase in ethanol ratio and decrease in butanol ratio compared to those produced from potato peels. Clostridium beijerinckii ASU5 produced the highest ABE concentration (7.13 g/l) representing 50.91% butanol (3.63 g/l), 35.34% acetone (2.52 g/l) and 13.74% ethanol (0.98 g/l). The highest acid production (8.00 g/l) was obtained by C. beijerinckii ASU5 representing 4.89 and 3.11 g/l for acetic and butyric acid, respectively. Supplementation of potato peels with an organic nitrogen source showed NH4NO3 promoted ABE production more than yeast extract. In conclusion, this study introduced an ecofriendly and economical practice for utilization of food processing wastes (renewable substrates as potato peels and cheese whey) for biofuel production using various Clostridium strains.

Reuse of Whey Cheese for Lipase Production by Candida Lipolytica

This work evaluated the use of cheese whey for lipase production by Candida lipolytica under submerged cultivation. A 23 factorial design with four replications at the center point was carried out to investigate the production of the enzyme. Assays were performed in Erlenmeyer flasks at 10 % v / v inoculum (standardized to 106 CFU / mL), useful volume of 100 mL, 150 rpm and at 28 °C in the presence of cheese whey, olive oil and Tween - 80, initial pH 5.0. The centrifuged samples were used to determine pH and enzyme activity. The maximum lipase activity reached 118 U/mL at 24 h of culture with different concentrations of the production medium in the presence of the whey at 100 to 99.8 %, independent of olive oil at 0.2 % and Tween-80, 0.2 % and pH 5.0-5.3. The micro-organism studied produced lipase in first 24 h of cultivation, using whey cheese as substrate, with great environmental potential for be applied in effluent treatment of this type.

Microbial lipid production by cold‐adapted oleaginous yeast Yarrowia lipolytica B9 in non‐sterile whey medium

AbstractDeproteinized whey was used as a substrate for the production of lipids by cold‐adapted yeast Yarrowia lipolytica B9 under non‐sterile culture conditions. Undesired microbial contamination in non‐sterile whey medium could be prevented when appropriate culture parameters (inoculum size of 3 mL/100 mL, initial pH of 5.5 and incubation temperature of 15 °C) were selected. In contrast to additional nitrogen (ammonium sulfate) and phosphorus (potassium dihydrogen phosphate) sources, additional carbon source (lactose) increased lipid accumulation. Under optimized culture conditions, biomass and lipid concentrations of the yeast were found as 7.4 g/L and 4.29 g/L, respectively. Lipid content was determined as 58% of total cell biomass. Fatty acids of the yeast were oleic acid (18:1), cis‐10‐heptadecenoic acid (C17:1), palmitoleic acid (16:1) and palmitic acid (16:0). The yeast was found to contain no polyunsaturated fatty acids. The content of C16 and C18 fatty acids was found to be 91.98% of total lipids. Monounsaturated fatty acids accounted for 80.54% of total lipids. Due to rich monounsaturated fatty acid composition, biomass of Y. lipolytica B9 may be used as feedstock for biodiesel production, especially operating in winter conditions. This is the first report on the use of cheese whey as a lipid production substrate for cold‐adapted microorganisms including Y. lipolytica yeast. Besides, lipid production potential of Y. lipolytica under non‐sterile culture conditions was investigated for the first time in this study. © 2015 Society of Chemical Industry and John Wiley &amp; Sons, Ltd

Conservação à temperatura ambiente de uma bebida a base de soro de leite envasada a quente

A indústria de leite e derivados no Brasil lança todos os anos diversos novos produtos no mercado, incluindo produtos de alto valor nutricional e tecnologia de fabricação de baixo custo. Focando neste tema, foi avaliado o efeito do envase a quente de uma bebida a base de soro de leite tratada termicamente após fermentação, e sua conservação à temperatura ambiente, por 84 dias. Durante o processamento, utilizou-se um tratamento térmico brando, aliado ao baixo pH, para que a bebida pudesse ser armazenada a temperatura ambiente. Garrafas PET de 250 mL foram utilizadas para o envase a quente do produto. Para avaliar sua estabilidade durante o armazenamento, foram realizadas periodicamente análises físico-químicas, microbiológicas e análise sensorial. Os resultados obtidos foram analisados por análise de variância e teste de Tukey para comparação de médias. Análises físico-químicas e microbiológicas indicaram que a bebida manteve-se estável; entretanto, o sabor foi alterado ao longo do armazenamento. O baixo custo do processamento e embalagem são benefícios do produto avaliado, podendo-se concluir que a bebida é uma boa forma para a utilização do soro de leite. Uma grande vantagem deste produto é o seu armazenamento à temperatura ambiente, dispensando o uso da refrigeração durante o transporte e acondicionamento em supermercados.

Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages

The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml during 21 days. PHGM increased the dietary fibre content and enhanced the instrumental texture and sensory features of both guava and soursop dairy beverages, especially texture, appearance, and overall acceptability. The PHGM might be recommended to improve nutritional and sensory quality of fermented probiotic beverages produced with goat milk and cheese whey.

Mixotrophic cultivation of green microalgae Scenedesmus obliquus on cheese whey permeate for biodiesel production

Microalgae mass cultivation for biodiesel production might very well become the next marketable biofuel. The main challenge to overcome however is the development of high efficiency strategies for the large-scale production of oleaginous microalgae at low costs. In the present work, the use of cheese whey permeate (WP) in mixotrophic microalgae cultures is proposed. Pure lactose, the main constituent of WP (>80% w/w of the total dissolved solids), can support Scenedesmus growth under heterotrophic culture conditions (absence of light). Substituting 40% (v/v) of the culture medium with WP significantly stimulates Scenedesmus obliquus growth under mixotrophic (μmax=1.083±0.030day−1) and heterotrophic (μmax=0.702±0.025day−1) conditions, compared to photoautotrophic control cultures (μmax=0.267±0.083day−1). As growth occurs in the presence of lactose, a significant reduction of its concentration is observed, while the galactose and glucose concentrations actually increase in the culture medium. Culture medium analyses showed complete exhaustion of extracellular nitrogen (nitrate and ammonium), while intracellular lipid analyses showed neutral lipid (NL) accumulation, particularly under conditions of high pH (>9.5). Photoautotrophic control cultures accumulated more lipids (per dry weight) than WP-supplemented cultures, an aspect which is discussed in the context of lipid enrichment strategies. A fast and simple method for NL cellular content estimation is also described.

Use of cheese whey for biomass production and spray drying of probiotic lactobacilli

The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).