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Kvasny Prum. 1972; 18(2): 38-40
The quality of molasses from the point of view of the fermentation industry is a very difficult definable term and after all observed correlations, the fermentation experiment still remains the most suitable for the assessment of the sample. Based on experiences and more or less narrow correlations between the composition of molasses and its properties in the fermentation process, criteria for the molasses quality assessment are becoming more accurate and strict in many countries over the time. Recent legislative development is in contrast to this fact in this country, indicators given by the standard have been alleviated.
Published: February 1, 1972