Kvasny Prum. 1968; 14(7): 159-160 | DOI: 10.18832/kp1968019

Homogenization of molasses at bakery yeast plants.Peer-reviewed article

V. STUCHLÍK

Since the composition and quality of molasses supplied by various sugar mills differ very substantially and even batches from the same mill are not of the same standard, homogenization should be included into the technologic process at all plants manufacturing bakery yeast. Homogenization will eliminate fluctuations of quality and yield of final product. The efficiency of homogenization must be ascertained by analyses, as well as by biological tests, i. e. cultivation. Biological tests are of primary importance.
(In Czech, English summary only)

Keywords: NOT AVAILABLE

Published: July 1, 1968