|
|
Article: Research from M. Monterolagunes and co-authors yields new data on agricultural research.(Report)
- Article from:
- Agriculture Week
- Article date:
- November 5, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
"Whey (SL) spoils rapidly and lactic fermentation is a viable preservation alternative; once fermented, it can be used to feed ruminants. Therefore the objectives of the present study were to chemically characterize whey; fermented with Lactobacilus casei (SLF); and use it for calf feeding," scientists in Veracruz, Mexico report.
"Whey was obtained from nine small cheese plants located in the municipalities of Cotaxtla and Medellin de Bravo, Veracruz, Mexico, every 7 d during two months. Acidity, pH, protein, fat, lactose and total solids were determined, and the average and standard deviation were calculated. The growth (from 0 to 96 h) of L. casei NRRL B-1922 ...