Kvasny Prumysl, 1973 (vol. 19), issue 2

Study of changes taking place in the composition of molasses during the sugar campaign.Peer-reviewed article

A. GINTEROVÁ

Kvasny Prum. 1973; 19(2): 37-39 | DOI: 10.18832/kp1973002  

Several properties of molasses which are important for fermentation industries have been systemically determined throughout the whole course of sugar campaign. The study covers the following properties: percentage of volatile acids, percentage of betain nitrogen, percentage of amino nitrogen, oxidation-reduction potential and degree of bacterial contamination. Molasses from sugar mills situated in the northern part of the sugar beet growing contain far more volatile acids than molasses from south districts of the region. The percentage of amino nitrogen drops gradually in the course of sugar campaign. From the results of research work several recommendations...