| abstract |
According to the invention, the yeast suspension of at least 5% by weight of dry matter is stored in a cooling chamber for up to 14 days at + 4 ° C to + 15 ° C, or frozen, optionally suspended (after thawing in case of freezing) with UV light, pH 4 , Adjusted to between 5 and 6.0, and then heated to a temperature of up to 40 ° C and then gradually heated to a temperature of 60 to 90 ° C at a rate of 0.01 to 1.0 ° C / min. held at 60-90 ° C for one minute and then, if necessary, concentrated or dried in a known manner to a dry matter content of at least 8%. EN 220 387 B1 Scope of description 6 pages |