Kvasny Prumysl, 1961 (vol. 7), issue 6
Some economical problems of bottling plants.Peer-reviewed article
V. KŘÍŽ
Kvasny Prum. 1961; 7(6): 123-126 | DOI: 10.18832/kp1961020 
The author analyses the effect of production capacity and number of employed workmen upon the productivity and economic indices of new bottling plants and shows on several examples, that substitution of modern production lines for previously used bottling column secures a very substantial expansion of production capacity, but cannot secure higher economy without due coordination of many other factors. The author from his own experience selects interesting examples indicating, to what extent non-standard bottles and inferior caps can effect the idle time and stoppages of production lines. Efficient mechanization of auxiliary operations and up-to-date...
Changes of physiological and technological properties of baker9s yeast caused by low temperature during storing period.Peer-reviewed article
V. STUCHLÍK
Kvasny Prum. 1961; 7(6): 128-129 | DOI: 10.18832/kp1961021
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)
Manufacturing yeast albumins from whey.Peer-reviewed article
J. TOMÍŠEK, V. GRÉGR
Kvasny Prum. 1961; 7(6): 130-133 | DOI: 10.18832/kp1961022
After successful tests on laboratory as well as semiindustrial scale a new method of manufacturing yeast albumins by fermenting whey has been suggested. Nine selected stems of microorganisms have been used in the laboratory of theHigh SchoolofChemical Technologyto prepare and test a mixed culture consisting of T. utilis, T. casei and T. ceremoris. This complex culture secures a rapid fermentation of lactose and high yields. This new technology has been introduced in a new plant built at the Votice state farm. 500 hl of whey can be processed every day and 300 t [the figure indicates the quantity of absolute dry matter] of food yeast produced per year....