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15471
In this paper we have investigated the whey fermentation at the production of white brine cheese with strain Kluyveromyces marxianus lactis MC 5, using non-conventional substrate whence for receiving of unicellular protein by an ecological clean and wasteless technology. This process is used for dynamic optimisation Neuro-Dynamic Programming theory. With this optimization procedure the quantity product is increased at the end of the process, simultaneously fermentation time is decreased. The producing of lactose with using of cheese whey, which is a waste product at the production of white brine cheese leads to the receiving one of close cycle and an ecological clean and wasteless technology.
. 2014. \u201cNeuro-Dynamic Optimization of Biotechnological Process\u201d. Global Journal of Science Frontier Research - E: Marine Science GJSFR-E Volume 14 (GJSFR Volume 14 Issue E2): .
Crossref Journal DOI 10.17406/GJSFR
Print ISSN 0975-5896
e-ISSN 2249-4626
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Total Score: 102
Country: Unknown
Subject: Global Journal of Science Frontier Research - E: Marine Science
Authors: Tatiana Ilkova, Mitko Petrov (PhD/Dr. count: 0)
View Count (all-time): 130
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Publish Date: 2014 07, Mon
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In this paper we have investigated the whey fermentation at the production of white brine cheese with strain Kluyveromyces marxianus lactis MC 5, using non-conventional substrate whence for receiving of unicellular protein by an ecological clean and wasteless technology. This process is used for dynamic optimisation Neuro-Dynamic Programming theory. With this optimization procedure the quantity product is increased at the end of the process, simultaneously fermentation time is decreased. The producing of lactose with using of cheese whey, which is a waste product at the production of white brine cheese leads to the receiving one of close cycle and an ecological clean and wasteless technology.
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