By-products of beer production

Malt sprouts
Malt sprouts are a by-product of the malt house. Their number is approx. 4% in relation to the barley dry matter used in the production of malt. They are a very valuable by-product. Due to the high content of protein and amino acids, they are a valuable component of the feed mixture for farm animals. Malt sprouts are also used in the preparation of media for the cultivation of bacteria and mold in the pharmaceutical industry and in the production of organic acids., enzyme preparations and amino acids.

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Meats are a by-product of the brewery's brewhouse after the mash filtration process. They are used as valuable feed in animal husbandry. In wet form they are very unstable and cannot be stored longer than 1 day,

They are suitable for making silage or can be fed in an appropriate dose as an additive to fodder.

Litter is commonly used in the rearing of dairy cows and pigs. The importance of desserts, as feed is more and more emphasized. In a significant number of foreign breweries, they are dried and sold in polyethylene bags.

Chemical composition of wet bedding is as follows: water 80%, crude protein 5%, pure protein 4,3%, crude fat 1,6%, nitrogen-free extractives 7,7%.

The digestibility of the individual components is as follows: crude protein 76, pure protein 79, crude fat 85, nitrogen-free extractives 77.

The waste yeast slurry usually contains 10-15% dry weight. Organic ingredients constitute 91-94% dry weight, ash 6-9%. The protein content in yeast comes to 50%, sugars 9-12%, and fat 2-4% on a dry weight basis. Brewer's yeast is rich in vitamins, vitamin B1 is present in quantity 6-20 mg w 100 g of dry yeast, and vitamin B2 in quantity 1,5-2 mg / 100 g, In addition, yeast contains vitamin B6 and others from this group, as well as provitamin D..

Yeast is used for fodder in the form of a wet slurry or in a dry form. In order to fix the yeast and increase the amount of digestible protein, it is dried in roller dryers. After the brewer's yeast is dried, it is sent to the fodder factory.
The feed value of yeast is very high, mainly due to its protein and vitamin content.

Brewer's yeast is mainly used in the rearing of dairy cows, have a positive effect on milk yield. Milk from cows, which he passes the sit; brewer's yeast is richer in fat, The yeast can also be fed to pigs as a feed ingredient.

Yeast is also suitable for the production of protein and amino acid preparations for food purposes. Brewer's yeast is usually bitter and then not used for the production of vitamin preparations.
After bittering out, pressing the yeast is carried out, then their plasmolysis by adding 10% table salt and maintains 2 hours.: at 45 ° C. Under these conditions, the yeast mass before; irons become liquid. In order to obtain a good aroma, the autolysate is kept under an oxygen atmosphere at a temperature of 75 ° C for several hours.
The protein mass thus obtained is dried in a rotary dryer or by means of infrared rays. Under the influence of ultraviolet rays, the preparation is enriched with vitamin D..
Vitamin preparations are obtained by various methods. Most of these methods extract yeast with volatile organic solvents at low temperature. The preparations obtained contain mainly B vitamins, which are present in yeast in increased amounts.
Yeast bitter and dried at low temperature, called medicinal yeast, contain all the vitamins found in the yeast cell.