Kvasny Prum. 1961; 7(6): 128-129 | DOI: 10.18832/kp1961021

Changes of physiological and technological properties of baker9s yeast caused by low temperature during storing period.Peer-reviewed article

V. STUCHLÍK

The author points at the undesired deterioration of physiological and technological properties of yeast concentrates which may occur under unfavourable storing conditions. Among essential factors should be mentioned: shape and size of storing tanks, their equipment, stability of temperature adjusted to the storing period and kind of future processing operations. Changes taking place in physiological properties are described in detail. The importance of due regards to further processes when determining the storing method is underlined.
(In Slovak, English summary only)

Keywords: bakery yeat, storage, cool

Published: June 1, 1961