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Thermally dried thermophilic K. marxianus has proved to be an effective starter culture for whey fermentation.
Convective drying of K. marxianus can be performed effectively in the range 35-60oC. The best drying temperature for is
considered 35oC since it is the most cost effective without any substantial difference in kinetic parameters when compared
with higher temperatures.
The impact of thermally dried starter culture of K. marxianus is high, since several products could be produced from
whey, such as potable and fuel-grade alcohol, baker’s yeast, SCP to feed animals and a Kefir drink-type. Furthermore, the
economical impact of thermally dried starter culture production is essential, since it may lead small dairy enterprises to
treat their own whey by producing added value products and protecting the environment from this much polluted liquid.
GC-MS analysis of fermented whey indicates that it contains volatiles similar to traditional drinks produced from vegetable