Dried Yeast.

Kaipara and Waitemata Echo, 2 October 1914, Page 2

Dried Yeast.

In ' the "Bulletin of Agricultural Intelligence and Plant Diseases " (Rome), Dr. F. Hayduck describes the remarkable development of tho dried yeast industry ia Germany during the past three years. Heretofore the thousands of tons of yeast produced annually by German breweries as a by-product* in the manufacture ofjjeer was almost without value, • except for the small amount used in the breweries themselves to hasten fermentation of the wort. Before the days of com pressed yeast much of this" product was bought by bakers and housewives, but for many years brewers' yeast has been a drag on the market. As a food for live stock yeast has'been known Lo be valuable, but its utilisation in this wa v has • boon limited by the fact that' the freshproduct spoils very quickly. The diiliculty is now overcome 'by ing the yeast with the aid of machinery similar to that recently introduced for drying potatoes. Dried yeast keeps indefinitely, and it a remarkably nutritious food, not only for cattle, but also (after the removal of the unpleasantly bitter hop resin that it contains)" for human beings. There are now 26 establishments engaged in the preparation of dry y Oas t, aild the de _ mand considerably exceeds the sunply.