Dried biomass of microbes, better known as SCP can be served as alternative protein to human beings and can also be supplied to animals. In addition to approximately 60- 82% protein content, SCP biomass also comprise of vitamins, fats, minerals and carbohydrate. Most microbes and algae have about 1/3 of their biomass as protein. These microbes can be easily cultivated on a large scale to harvest protein. Single-cell proteins can be simply defined as proteins found in microbes that are used for protein supplementation. Multicellular molds and algae are also used to harvest protein. The most popular use of SCP yeast was during World War II, when food shortages plagued Germany. The emphasis on the Post World War on the continuation of SCP production has been encouraged to combat the problems of hunger and malnutrition . Microbes have since been widely used to supplement food. The benefits of single cell protein include less water, less land use, less biological threats and more environment friendly. One maJor benefit with this biomass is that amino acids particularly lysine and methionine are in abundance. Additionally, economical wastes can be utilized as substrate by microorganisms to produce protein and amino acid rich biomass. Besides fruit, vegetable and molasses wastes, petroleum by- product, ethanol, methanol, natural gas and lignocelluloses have been used as common substrates . Significant advances in SCP methods worldwide had a profound effect on the development of modern biotechnology. With the help of various fields including microbiology, biochemistry, genetics, chemical and process engineering, food technology, ecology, agriculture, medicine, animal nutrition, toxicology, veterinary technology and economics there have been huge benefits in research and SCP production process. For treatment of wastewater, alcohol manufacture, food science and enzyme technology SCP can act as innovative solution.

As the number of dairy farms is increasing, it is obvious that the discharge of whey from them can affect the environment. In other hands with this current population explosion and the limited land resources, the world will be soon unable to feed its population. That means protein gap also would continue to increase unless well planned measures are adopted to handle the situation. It is therefore, important to increase protein production by utilizing all the available ways and means. In order to bridge this gap, Single Cell Protein production is an innovative and an alternative way. Thus, this microbial biomass production and bioconversion of the wastes through microbial degradation and is the natural way to recover resources. As far as Single Cell Protein production is concerned, yeasts are probably the most widely accepted. Therefore this work delivers the information about yeast species which can be found in dairy products, their potential in converting substrate lactose to Single Cell Protein and their identification system. Therefore the researchers who have an interest in this area, the food processing industries and the environmentalists can be benefited from this work.

Biochemical Engineering and Biotechnology, 2nd Edition, outlines the principles of biochemical processes and explains their use in the manufacturing of every day products. The author uses a diirect approach that should be very useful for students in following the concepts and practical applications. This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations. - Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others - Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals - Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations - Offers many graphs that present actual experimental data, figures, and tables, along with explanations

Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste. Key Features Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing waste Authors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.

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ABSTRACT: Technical alternatives for the production ofSingle-Cell Protein (SCP), and the operational and economicaspects of these alternatives are discussed. Topics include:1) SCP for human and animal consumption; 2) cellcollection, fermentation, and protein extraction techniques;3) production and processing methods; 4) uses of carob,agricultural wastes, cane, coffee, whey, sulfite liquor,methane, and yeast in SCP production; 5) evaluation methods;6) marketing procedures; and 7) international applicationsand guidelines.