Dairy industry starter culture production through whey valorisation for multiple applications
UNIVERSITY OF PATRAS, Achaia, Greece
Whey is valorised as raw material for the production of probiotic dairy starter cultures for (i) ripening of cheese ripening, (ii) protein rich livestock feed, (iii) bakerâ€™s yeast, (iv) fermented milk and (v) whey fermentation.
Primary Application Area: Foods & Agriculture
Technology Development Status: Proven Manufacturability
Technology Readiness Level: TRL 6
FIGURES OF MERIT
Value Proposition: The proposed innovation shows a way to valorize whey by producing cheese starter cultures for (i) ripening of cheese ripening, (ii) protein rich livestock feed, (iii) baker’s yeast, (iv) fermented milk and (v) whey fermentation.
Organization Type: Academic/Gov Lab
Showcase Booth #: 15M - 15T
GOVT/EXTERNAL FUNDING SOURCES
Government Funding/Support to Date:
Primary Sources of Funding: Federal Grant
Looking for: Both Funding and Development Partners