Yeast process and product

Abstract

Disclosed are an improved process for preparing yeast from molasses. In its preferred aspects, final molasses is adjusted to a density of from about 20.degree. to about 40.degree. brix, desludged, passed through an ultrafiltration device effective to reject molecules having molecular weights greater than about 30,000 daltons to produce a first permeate, and passed through at least one additional filtration device having an average pore diameter within the range of from about 0.2 to about 0.5 microns to produce a yeast culture medium. The filtration steps are effective in combination to reduce the microorganism count to a level effective to produce yeast suitable for food use; preferably, less than 1 organism per gram of medium. Bakers' yeast are propagated in the medium in increased yield of yeast per unit weight of molasses solids. Additionally, the activity, color and odor of the yeast are improved, while the energy requirements for the process and the BOD and COD loading for the process effluent are decreased.

Dependencies are inferred from the claim text.