Baker's Yeast Technology

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.E.034
Credits: 5.00
Department: Organic Products Technology
Lecturer: Associated Professor Natalia Berezovska
Semester: 2 семестр
Mode of study: денна
Learning outcomes: • Have knowledge of the scientific and theoretical foundations of technology of bakery yeast production and their usage to optimize processes. • To be able to carry out technological calculations of technological processes of yeast production, chemical, technological and microbiological quality control. • To be able to develop technological scheme of production of pressed and dried yeast.
Required prior and related subjects: • Alcohol, Liqueur and Vodka Products Technology • Innovative Food Technology • Microbiology of Fermentation Products and Winemaking • Beer and Non-alcoholic Beverages Technology
Summary of the subject: Raw materials of yeast production. Nutrient salts and chemicals in yeast production. Methods of molasses clarification. Characteristics of baking yeast. Vital functions of yeast in the process of accumulation of biomass. Overview of schemes and stages of production of pressed and dried baking yeast.
Assessment methods and criteria: • Writing reports on laboratory work, oral questioning, control work (30%) • Final control (70% control event, exam): written-oral form (70%)
Recommended books: 1. Е.А Скиба. Технология производства дрожжей: учебное пособие / Е.А. Скиба; Алт. гос. техн ун-т, БТИ. – Бийск: Изд-во Алт. гос. техн. ун-та, 2010. – 121 с.. 2. Т.В Меледина., С.Г Давыденко., Л.М Васильева. Физиологическое состояние дрожжей: Учеб. пособие. - СПб.: НИУ ИТМО; ИХиБТ, 2013. – 48 с. 3. Т.С. Миленькая Технологическое оборудование предприятий бродильной промышленности: Курс лекций. - В двух частях. Часть 2. - Кемерово, 2004. - 84 с.