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The possibility of producing feed yeast from dairy by-products and wastes was suggested from a previous study on the biochemical oxidation of dilute dairy waste. In that investigation Saccharomyces fragilis removed the lactose and casein, leaving in the effluent only a small amount of the original organic matter (10). As shown by Whittier (20) and Webb and Whittier (18), the use of whey in various fermentations is not novel, but its practicability depends upon economic considerations and the availability of suitable organisms. Various yeasts ferment lactose to alcohol (1, Good yields of whey yeast have been obtained with S. fragilis (2) ; in Germany, whey yeast plants operating in conjunction with dairies use Torula species (5).
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Porges et al. (1951) studied this question.
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