Kvasny Prumysl, 1968 (vol. 14), issue 2
Conserving barley by keeping it at low temperature.Peer-reviewed article
J. LOOS
Kvasny Prum. 1968; 14(2): 25-29 | DOI: 10.18832/kp1968004 
The author discusses the possibility of conserving barley at malt plants by cooling it to low temperature. Both technical and economical aspects of the problem are analysed. The consumption of thermal and electrical energy for two alternatives, viz. drying and cooling, is compared. The results indicate that under certain conditions the discussed method may be practical and economically justified. It can be applied only for comparatively shortterm storage of barley with moisture content not exceeding 18 %.(In Czech, English summary only)
Practical experience with a cooled maltin floor at the Ivanovice malt plant.Peer-reviewed article
M. TRKAN
Kvasny Prum. 1968; 14(2): 30-32 | DOI: 10.18832/kp1968005
The results obtained at the Ivanovice malting plant, where a cooled malting floor has been built as a pilot installation for experimental research, confirm positive effect of cooling upon the quality of green malt. Despite very unfavourable weather conditions prevailing throughout the malting period the temperature could be easily held within the prescribed optimum limits. The analyses of malt also underline merits of cooling.(In Czech, English summary only)
Higher temperatures applied for the determination of coliform bacteria in beer.Peer-reviewed article
V. BARTL
Kvasny Prum. 1968; 14(2): 33-36 | DOI: 10.18832/kp1968006
To separate coliform bacteria of human origin, which are important from hygienic and epidemiological point of view, from other coliform bacteria, which only indicate poor sanitary conditions at the plants in question, a new method has been developed and its principal feature is a higher cultivation temperature, viz. 43 ˚ C. The method permits to separate the majority of E. coli of the I type and some irregular strains. Ii has been found, that the lower is the temperature of cultivation, the higher is the number of coliform bacteria in beer.(In Czech, English summary only)