Kvasny Prumysl, 1968 (vol. 14), issue 6
Volatile carbonyl compounds isolated from malt.Peer-reviewed article
J. HRDLIČKA, J. DYR
Kvasny Prum. 1968; 14(6): 121-122 | DOI: 10.18832/kp1968014 
Carbonyl compounds isolated from the Pilsen type of malt have been analysed and the following components identified: aliphatic aldehydes C1 - C8, aldehydes with one double bond and methyl ketones.(In Czech, English summary only)
Organoleptic tests of beer. Part II. Reliability of individual methods.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1968; 14(6): 123-128 | DOI: 10.18832/kp1968015
The author evaluates the advantages and disadvantages of various organoleptic testing methods and considers the standard Czechoslovak and Polish 100 - point systems as good enough for the first, more or less rough, classification. From theoretical point of view the Polish methods seems to be more perfect. 70 - point schemes are now out of date, since they lag behind the progress of laboratory technique. The Gray method is comparatively reliable. The Allison and Faison method can be taken as an example of investigation showing the relative popularity of different marks of beer with consumers.(In Czech, English summary only)
How to estimate the efficiency of bottling lines.Peer-reviewed article
A. KRATOCHVÍLE
Kvasny Prum. 1968; 14(6): 129-132 | DOI: 10.18832/kp1968016
Referring to an article published in K.P. the author maintains that when comparing economic efficiency of several alternatives of bottling lines, necessary capital investments cannot be taken as the only criterion. Such an oversimplification of the problem which is rather complex may easily lead to wrong decisions. The final efficiency depends on several factors which are analysed and application demonstrated in an example.(In Czech, English summary only)
Storing granulated dry torula yeast.Peer-reviewed article
K. NOVÁK, F. ŠTROS
Kvasny Prum. 1968; 14(6): 133-134 | DOI: 10.18832/kp1968017
To increase the bulk weight of dried torula yeast and enable its storage in loose state in bins a new processing technology has been developed. It is based on disintegration of yeast flakes and subsequent granulation. It has been found that granulation removes difficulties resulting from the present storing methods, facilitates handling and storing and permits to employ bulk storage and transport.(In Czech, English summary only)