Abstract
ALTHOUGH leavening agents have been known since the days of ancient Rome, it remained for Louis Pasteur to analyse their nature and to demonstrate the practical potentialities of the common yeasts. Now, in the course of a few years, as Mr. F. G. Walter tells us, the manufacture of compressed yeast has evolved from obscurity to an industry of not inconsiderable importance. The work under review has been written from the strictly technical point of view and provides an unusually readable account of the carefully controlled processes which go to the successful large-scale production of this commodity. The author's treatment is comprehensive, and affords a full explanation of the guiding principles involved at each stage of the process.
The Manufacture of Compressed Yeast
By F. G. Walter. Pp. viii + 254 + 3 plates. (London: Chapman and Hall, Ltd., 1940.) 15s. net.
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The Manufacture of Compressed Yeast. Nature 147, 72 (1941). https://doi.org/10.1038/147072a0
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DOI: https://doi.org/10.1038/147072a0