| 摘要 |
1. A process for the production of a concentrate of liquid yeast fit for consumption by humans and animals, characterised in that a liquid yeast is concentrated by evaporation in the presence or absence of a solution or suspension of by-products and secondary products from the milk industry, starch industry, industrial fermentation and food industry to form a preconcentrate containing from 16 to 50% of dry matter, suitable raw materials are added to the preconcentrate to increase the concentration of the preconcentrate to between 35 and 60% of dry matter, the raw materials used being solid by-products or secondary products from the milk industry, starch industry, distilleries, the fermentation industry and/or the food industry and/or starch products, and the reaction mixture obtained is dried to a solids content equivalent to more than 80% of dry matter, mixing being carried out in such a way that a food concentrate is obtained which, per 100 parts of dry matter contains : a) from 20 to 60 parts of dry matter emanating from liquid yeast, b) from 30 to 60 parts of dry matter emanating from milk by-products, c) from 5 to 25 parts of dry matter emanating from starch products and optionally d) up to 15 parts of dry matter emanating from cellulose and/or products rich in raw fibres and/or e) up to 25 parts of dry matter emanating from fermentation products and/or f) up to 20 parts of dry matter emanating from slops, pulps or hydrolysates. |
