Kvasny Prum. 1973; 19(2): 37-39 | DOI: 10.18832/kp1973002

Study of changes taking place in the composition of molasses during the sugar campaign.Peer-reviewed article

A. GINTEROVÁ

Several properties of molasses which are important for fermentation industries have been systemically determined throughout the whole course of sugar campaign. The study covers the following properties: percentage of volatile acids, percentage of betain nitrogen, percentage of amino nitrogen, oxidation-reduction potential and degree of bacterial contamination. Molasses from sugar mills situated in the northern part of the sugar beet growing contain far more volatile acids than molasses from south districts of the region. The percentage of amino nitrogen drops gradually in the course of sugar campaign. From the results of research work several recommendations are derived as to the choice and storage methods of molasses designed for processing in fermentation industry, especially in yeast plants. Molasses produced in the first 6-7 weeks of campaign should be given preference.
(In Slovak, English summary only)

Keywords: molasses, campaign, fermentation industry

Published: February 1, 1973