Kvasny Prumysl, 1968 (vol. 14), issue 7
New stabilization method reducing the lagering period.Peer-reviewed article
G. BASAŘOVÁ
Kvasny Prum. 1968; 14(7): 145-149 | DOI: 10.18832/kp1968018 
The article deals with the brewing technology permitting to brew standard quality beer with high nonbiological stability requiring shorter fermentation and after fermentation periods. The method requires an appropriate selection of raw materials, adsorption filtration of wort and application of proteolytic stabilizers.(In Czech, English summary only)
Homogenization of molasses at bakery yeast plants.Peer-reviewed article
V. STUCHLÍK
Kvasny Prum. 1968; 14(7): 159-160 | DOI: 10.18832/kp1968019
Since the composition and quality of molasses supplied by various sugar mills differ very substantially and even batches from the same mill are not of the same standard, homogenization should be included into the technologic process at all plants manufacturing bakery yeast. Homogenization will eliminate fluctuations of quality and yield of final product. The efficiency of homogenization must be ascertained by analyses, as well as by biological tests, i. e. cultivation. Biological tests are of primary importance.(In Czech, English summary only)
Practical experience with soda water and lemonade carbonating plants.Peer-reviewed article
K. JARO©, F. SUCHÁNEK
Kvasny Prum. 1968; 14(7): 161-163 | DOI: 10.18832/kp1968020
The article deals with practical experience with new Czechoslovak plants installed for carbonating soda water and lemonade. To obtain high quality product it is necessary to prepare syrup very carefully, to use efficient water treatment methods and to keep machinery in good working condition.(In Czech, English summary only)