Kvasny Prumysl, 1965 (vol. 11), issue 2
Flocculation of brewing yeast.Peer-reviewed article
A. KOCKOVÁ-KRATOCHVÍLOVÁ
Kvasny Prum. 1965; 11(2): 25-29 | DOI: 10.18832/kp1965003 
The article deals with a simple, laboratory method which has been developed for determining the speed of yeast sedimentation. With bottom brewing yeast the sedimentation rate is one of the factors important for taxonomy studies being at the same time useful at selecting strains for breweries. The reliability of the presented method has been verified on typical strains of Sacch. cerevisiae , on strains failing to agglutinate after addition of specific serum used for Sacch. carlsbergensis, and finallz on some synonymus and comparison strains.(In Slovak, English summary only)
New trends in brewing and malting technology. Part 2. brewing technology.Peer-reviewed article
F. HLAVÁČEK
Kvasny Prum. 1965; 11(2): 30-37 | DOI: 10.18832/kp1965004
The second part of the study deals with modern methods of brewing a special attention being paid to some timesaving processes, new machinery and equipment. From various continous methods of mashing and fermenting only verifield ones are described which are actually applied either on production, or at least semi-production scale. Brief information is given of wort and beer concentrates.(In Czech, English summary only)
Containers for bulk transport of malt.Peer-reviewed article
V. TROJAN
Kvasny Prum. 1965; 11(2): 39-41 | DOI: 10.18832/kp1965005
The article deals with the advantages of special containers for the transportation of malt loaded in bulk. The costs of bulk transport are compared with those for malt packed in bags and the figures are shown in a table. By introducing bulk system the productivity of transport can be more than trebled.(In Czech, English summary only)
Some properties of agglutinated bakery yeast.Peer-reviewed article
A. GINTEROVÁ, L. MITTERHAUSZEROVÁ, O. JANOTKOVÁ
Kvasny Prum. 1965; 11(2): 41-43 | DOI: 10.18832/kp1965006
There are two basically different types of agglutination taking place in bakery yeast, one in the form of flakes, the other in grains. This two types differ in several respects as e. g. in the appearance of the yeast agglomerations, resistance against acids and behavior at extended cultivation. Some inherent reasons of differences are presented and discussed. In yeast plants agglutination in flakes prevails.(In Slovak, English summary only)