Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Gilliland SE, Stewart CF. Amount of yeast and whey protein recovered from cottage cheese whey cultured with Kluyveromyces fragilis. J. Dairy Sci. 63: 989-990, 1980.
Rapin JD, et al. Glycerol production by yeast fermentation of whey permeate. Enzyme Microb. Technol. 16: 143-150, 1994.
