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A FOAMING PROBLEM IN BREWER'S YEAST SLURRY DESTINED FOR DRYING FOR ANIMAL FEED
Author(s) -
Patel G. B.,
Ingledew W. M.
Publication year - 1974
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1974.tb03635.x
Subject(s) - yeast , slurry , fermentation , food science , chemistry , volume (thermodynamics) , pulp and paper industry , environmental science , biochemistry , engineering , environmental engineering , physics , quantum mechanics
A foaming problem in unwashed brewer's yeast collected at the end of primary fermentation and sold by a Western Canadian brewery for drying to make animal feed is described. The factors responsible for foaming have been shown to be residual fermentable carbohydrates in the volume of beer accompanying the yeast into the special storage tank. Foaming did not ensue until temperatures were raised either in transport or in temporary storage at the drying plant. Some methods of eliminating the problem are outlined.