Creamed yeast

Forms of Yeast. Yeast is available in several forms compressed yeast, cream (effectively a liquid), dried into pellets and powders claimed to be instantly active. Bakeries normally use compressed yeast, which with cream yeast must be kept under refrigeration. A supply of dried yeast will always be kept handy lest the yeast delivery should fail or the refrigerator breaks down. 

Monoamine oxidase (MAO) inhibitors Foods containing tyramine (liver, pickled herring, cheese, bananas, avocados, soup, beer, wine, yogurt, sour cream, yeast, nuts) Palpitations, headache, hypertensive crises... 

The recovery of whole cells is best explained by the manufacturing procedure for baker s yeast. This process is almost identical to the early stage of protein recovery, except that the final product is the cell instead of the filtrate. After fermentation, the cells are spun out with a centrifuge, washed with water, and recentrifuged to yield a yeast cream with a solids concentration of approximately 18 percent. Cream yeast can be loaded directly into tanker trucks and delivered to customers equipped with an appropriate cream yeast handling system. Alternatively, the yeast cream can be pumped to a plate and frame filter press or an RDVF and dewatered to a cakelike consistency with 30-32 percent yeast solids content. The press cake yeast is crumbled into pieces and packed or spray-dried for dry products. After packaging, the yeast is ready for shipping to retail. 

Cream Yeast. At a 5% solids concentration in the fermentor, the yeast occupies about 12% of the fermentor volume. It is harvested by centrifugation in nozzle centrifuges and washed several times with water. The final centrifugate is cooled and stored in refrigerated tanks. This yeast cream (so called because of its off-white color) may be sold directiy in this form, since in large baking facilities, it may be piped directly to any desired location. 

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Like the a2ole derivatives, it inhibits the biosynthesis of ergosterol. However, naftifine [65472-88-0] does not inhibit the cytochrome P-450 dependent C-14-demethylase, but the epoxidation of squalene. Squalene epoxidase cataly2es the first step in the conversion of squalene via lanosterol to ergosterol in yeasts and fungi or to cholesterol in mammalian cells. The squalene epoxidase in C. albicans is 150 times more sensitive to naftifine, C2 H2 N, than the en2yme in rat fiver (15). Naftifine is available as a 1% cream. 

Yeast (compressed and cream), and other perishable ingredients, are stored under refrigeration freezers are required for frozen eggs and fmits. 

Salt is used as an essential nutrient and a flavoring in food. It is also used in products to change their properties. In breads, it moderates the growth of yeast, and strengthens gluten. In ice cream and frozen... 

Terbinafme (Fig. 5.171), a member ofthe allylamine class ofantimycotics, is an inhibitor of the enzyme squalene epoxidase in fungal ergosterol biosynthesis. Terbinafme is orally active, is fungicidal and is effective against a broad range of dermatophytes and yeasts. It can also be used topically as a cream. 

Soda bread is a chemically leavened bread made in Ireland. Instead of yeast the bread is raised chemically using sodium bicarbonate. The traditional source of acid is buttermilk, which contains lactic acid. The use of cream of tartar is now more common. This prevents the bread becoming too alkaline. 

Determination of C02.—Dilute 10 c.c. of the mash to 25 c.c. in a measuring flask and transfer 10 c.c. of the diluted liquid by means of a pipette to a small distilling flask which is directly connected to a nitrometer. To the solution add about 0-2 g. of yeast made into a cream with a little water and then at once displace the air by passing in carbon dioxide from above through a tube which does not dip into the liquid. Close the delivery tube by means of stop-cock or spring clip, fill the nitrometer with water saturated with carbon dioxide, and allow... 

Yeast Cream Stone Slop Starch Solutions Glaze Zirconium Silicate Brewers Yeast Clay Slip... 

Crackers are generally subdivided into three basic categories saltines or soda crackers (also known as cream crackers in the United Kingdom), sprayed crackers, and savory crackers (Hoseney, R.C. Wade, P. Findley, J.W. 1988 Soft wheat products in press). They are a class of baked product with a unique flavor and texture. Crackers are usually made of wheat flower, water, fat, yeast and salt by a process that combines fermentation, baking and dehydration to yield a thin low moisture product. Saltines are the simplest cracker with a typical "cracker-like aroma. This paper reviews the basic flavor chemistry of saltine crackers and presents preliminary data on the extraction of volatile compounds from these crackers. 

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