Kvasny Prumysl, 1973 (vol. 19), issue 12
How the substitution of hops with hop extract is reflected in the quality of beer.Peer-reviewed article
J. MO©TEK
Kvasny Prum. 1973; 19(12): 265-268 | DOI: 10.18832/kp1973024 
In a series of35 lbrewing of 10° bright beer representing a fraction of normal brewing scale the author has studied effects of various sorts of hops and hope extracts upon the chemical and physical properties of beer, its organoleptic quality and nitrogenous components of nonbiologic turbidity. Four sorts of hops of different origin [Czechoslovakia,West Germany,Soviet Union,USA] and hope extracts prepared from them by two-step extraction process [ methylenchlorid-water] were used in study. The results of several dozens of brewing permit to characterize - by applying reliable analytic criteria - effects of the hop origin and sort of hope extract...
New forms of yeast culture propagation.Peer-reviewed article
J. FAKTOR
Kvasny Prum. 1973; 19(12): 268-271 | DOI: 10.18832/kp1973025
The article deals with the development of yeast culture propagators in the post-war period. Very popular are now high-capacity units giving straight large quantities of yeast required for production without labor and time consuming gradual growing. The author compares traditional methods with a new one, i.e. propagation in open installations which is now being introduced on a large scale for its outstanding simplicity. It creates also favourable conditions for concentration on positive properties of yeast ensuring high efficiency in manufacturing processes. Distribution of pure cultures can be also modernized by delivering them in2 kglots. This can...
Application of fluidized bed driers for manufacturing active dry yeast. Part II. Effects of raw materials, packing and storing upon its quality. Comparison of active dry yeast with compressed yeast.Peer-reviewed article
M. ©ESTÁKOVÁ
Kvasny Prum. 1973; 19(12): 277-279 | DOI: 10.18832/kp1973026
The authoress selects from available literature information on factors bearing upon the quality of active dry yeast, i.e. on raw material, packing and storing conditions. The requirements put to the quality and properties of compressed yeast designed for making active dry yeast are quite different from standards accepted for yeast designed for tetail shops. Raw material for making active dry yeast must be evaluated by applying the following criteria: chemical composition, microbiological purity, uniformity of yeast cells stability of enzymatic complex, fibrous structure, i.e. neither pasty nor crumbling. For long lasting storage of active dry yeast...