IMMOBILIZED CELL TECHNOLOGIES FOR THE DAIRY-INDUSTRY

The potential applications of immobilized cell technology (ICT) to the dairy industry are examined. Immobilization modifies the physiology o f cells, and the consequences of ICT on lactose as well as citrate met abolism are reviewed. Immobilization also affects the sensitivity of l actic acid bacteria (LAB) to salt and penicillin. ICT can be used to p roduce starters for the dairy industry, and aspects of biomass product ion in beads, continuous cell release from beads, and continuous ferme ntations with filtration cell recycle are examined. Potential applicat ions of ICT to the dairy industry include acidification of raw milk pr ior to ultrafiltration, inhibition of psychrotrophic bacteria in raw m ilk, yogurt production, cheese manufacture, and cream fermentations. I mpacts of yeast, bacterial, or bacteriophage contaminations in ICT pro cesses as well as their control are discussed.