Kvasny Prumysl, 1965 (vol. 11), issue 4
Continuous malting. Part II. Heat generation during germination and malting losses.Peer-reviewed article
J. VOBORSKÝ
Kvasny Prum. 1965; 11(4): 75-77 | DOI: 10.18832/kp1965010 
The article deals with a new method which has been developed for direct measurements of heat generated by germination in malting process. The method was applied to determine the rate o heat generation by germination in continuous malt plant by measuring it - under controlled conditions - in a model plant. Malting losses were determined under the same conditions and were used, too, to calculate the amount of heat produced by germination. The results are compared with figures quoted in literature.(In Czech, English summary only)
Comparison of must fermenting processes employing single pure yeast culture with processes employing various combinations of several pure cultures.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1965; 11(4): 82-85 | DOI: 10.18832/kp1965011
If several, different pure yeast cultures cultivated in separate inocula are introduced at a time into sterile musts, the first stages of fermentation are characterized by intensive activity of yeast families capable of vigorous multiplication, as e. g. Sacch. vini, Sacch. carlsb. The best results were achieved with the following combination of families: Sacch. vini, Sacch. oviformis, Sacch. carlsb. and Torulaspora rosel.(In Slovak, English summary only)
Synthesia ultra-filtres bring new methods into microbiologic analyses in food industries.Peer-reviewed article
M. MERGL
Kvasny Prum. 1965; 11(4): 85-88 | DOI: 10.18832/kp1965012
The Synthesia ultra-filters, i. e. special diaphragm filters offer new technique which can be applied to advantage to many categories of microbiologic analyses. The method is based on concentrating microorganisms from contaminated liquids on the small area of filter surface. The method is suitable both for research laboratories and for food factories, where routine analyses are necessary at various manufacturing stages.(In Czech, English summary only)
Production of non-alcoholic beverages in the USSR.Peer-reviewed article
V. V. RUDOLF
Kvasny Prum. 1965; 11(4): 89-91 | DOI: 10.18832/kp1965013
The article deals in detail with the production of carbonated non-alcoholic beverages in theUSSRand its scale, range of various sorts, processing technology and equipment employed at factories. A special attention is paid to the rye-beer, called in Russian "Kvass" this being one of national beverages outstanding for its nutritive and curative properties.(In Czech, English summary only)