Reduction of Lactic Acid, Nonprotein Nitrogen, and Ash in Lactic Acid Whey by Candida Ingens Culture

A simple, efficient procedure for removing lactic acid and for reducing nonprotein nitrogen and ash in lactic acid whey has been developed. The procedure consists of culturing Candida ingens on the whey. This organism could assimilate >98% of the lactic acid and approximately 40% of the nonprotein nitrogen. Ash reduction of up to 45% resulted from precipitation of calcium apatite due to the increase in pH from 4.4 to approximately 8.0 which occurred during growth of C. ingens. Improved fluxes during laboratory-scale ultrafiltration were obtained for the treated lactic acid whey. C. ingens treatment of lactic acid whey appears to facilitate processing of this material to a more useful product.