Production of lactic acid from whey using hydrolysed whey protein as nitrogen source

Summary Hydrolysed whey (lactose 4% w/vol) was fermented in laboratory reactors for production of lactic acid. By using a non0sterile unsupplemented continuous process with a hydraulic retention time of 10 hours, lactic acid was produced in a concentration of approx. 2.5 w/vol % with less than 0.1% volatile fatty acids and less than 0.2% lactose/galactose present in the effluent.