Omega Yeast’s Post

The malting process is a crucial aspect of creating quality malt, involving three main steps. Firstly, soaking the barley, known as steeping, awakens the dormant grain. Subsequently, germination and sprouting occur, followed by the final step of heating or kilning to produce the desired color and flavor. Steeping plays a vital role in enhancing the quality of malt, as it involves cleaning and revitalizing the grain kernel with water and oxygen. This process, lasting 24-48 hours, activates enzymes, stimulates grain development, and ensures an optimal moisture level for starch and protein breakdown. Kilning, the final step, involves heat treatment to halt germination, ensuring the preservation of starch reserves crucial for brewing. This phase includes withering and additional drying to prepare the malt for flavor and color development, enhancing enzymatic activity and friability. After completion, the malt undergoes cleaning to remove impurities before storage in a silo. The germination process, the second step, fosters growth and modification of the grain, leading to the emergence of rootlets and shoots and the breakdown of protein and carbohydrates over 4-6 days to produce high-quality "Green Malt." Controlled temperature, moisture levels, and uniform airflow are essential in ensuring a consistent germination process, with periodic grain separation to prevent clumping and ensure uniform growth rates. #Malt #QualityControl #BrewingIndustry

🌊🧀 Understanding Salt Distribution in Milk and Cheese! 🧀🌊 👨🎓 Gaurav Kr Deshwal, Liesbeth van der Meulen and Thom Huppertz from Wageningen University & Research and University College Cork Did you know that the salt fractions in milk play a crucial role in its stability and quality? These salts, which include important cations like calcium (Ca), magnesium (Mg), and sodium (Na), as well as anions such as phosphate and citrate, exist in both soluble and complex forms. The balance between these forms, particularly between micellar and soluble phases, impacts everything from the texture of cheese to the overall quality of dairy products. Techniques like centrifugation, ultrafiltration, and dialysis are essential for studying how these salts distribute, but they can yield varying results. This complexity is even greater in cheese, where traditional methods may not apply directly. Instead, we often analyze salts in water-soluble extracts. Dive into our latest review to explore the critical methodologies and their implications for the dairy industry! 📚✨ https://lnkd.in/gqDwK3XK #DairyScience #Milk #Cheese #FoodTechnology #SaltDistribution #ResearchInsights

Fruit d'Or | Cranberry & wild blueberry’s PlantEFA features a unique 1:1:1 ratio of omegas, distinguishing it as an exceptional source of fatty #acids compared to other oils. Learn how this #upcycled cranberry seed oil can meet consumer demand for #plantbased omegas. Read the technical paper by Fruit d'Or | Cranberry & wild blueberry here 👇 https://lnkd.in/eDFfj-wy

In the dairy industry, humidity control in some processes can be crucial, which is why Fisair's desiccant dehumidifiers can be of great help. Regardless of whether the maturation processes are shorter or longer, our dehumidifiers help to maintain the required conditions at all times, maintaining a constant Relative Humidity of 25-30%. ✅With Fisair's DFLEX and DFRA series, it is possible to keep maturation rooms at optimum levels at all times thanks to their high-performance silica gel desiccant rotor. The use of dehumidifiers in this industry can bring several advantages such as:  ➡Shorter maturation period. This period can be halved depending on the type.  ➡Higher product quality.  ➡Prevention of fungi from bacterial growth.  ➡Reduced weight loss. In addition to the maturation of the products, their storage and the relative humidity to which they are subjected is also important, as conditions of 2°C-3°C and a relative humidity of 75% are maintained.  In these rooms the products can be affected by the effects of low temperatures, generating negative effects such as differences in the quality of the final product. ✅Thanks to Fisair DFRIGO units, you can prevent the various effects of these low temperatures. You can find more information on our website: https://lnkd.in/ds9s7ztG #fisair #humiditycontrol #humidifiers #dehumidifiers #dairyindustry

Endress+Hauser's Fermentation Monitor QWX43 is onsite so you don't have to be. Installed directly in the fermentation tank it measures density, temperature and acoustic velocity providing minute-by-minute updates on crucial process parameters. It calculates relevant fermentation parameters such as degree of fermentation, residual extract, alcohol content and wort sugars. Download the brochure to learn more:  https://oal.lu/uRUie #EndressHauserPartner #beer #fermentation #fermentationmonitoring #brewers

Endress+Hauser's Fermentation Monitor QWX43 is onsite so you don't have to be. Installed directly in the fermentation tank, it measures density, temperature, and acoustic velocity providing minute-by-minute updates on crucial process parameters. It calculates relevant fermentation metrics such as degree of fermentation, residual extract, alcohol content, and wort sugars. Download the brochure to learn more:  https://oal.lu/Dc3ZV #EndressHauserPartner #beer #fermentation #fermentationmonitoring #brewers

For many food products, tuning the rheological behavior can lead to improved consumer acceptance. 📈 Download our application report to find out how to effectively test and optimize the viscosity of milk drinks. 📚 https://loom.ly/Fi__YDo By adding a thickening agent to low-viscosity fluids, you create a weak gel structure that makes swallowing easier and more comfortable. Do you want accurate results under different shear conditions? The MCR 92 rheometer is the perfect partner for your viscosity measurements! 🔬 https://loom.ly/qQA3o3g #antonpaar #rheology #foodanalysis #milkdrinks #viscosity

Got questions about grain beetles in your pantry? We've got answers. Here’s a quick Q&A to help you understand these pests—and keep them out for good. Common Questions About Grain Beetles: 🪲What are grain beetles? Tiny pests that infest stored foods. 🪲How do they get into my pantry? Through cracks, packaging, or contaminated items. 🪲What foods are most at risk? Grains, cereals, dried fruits, and flour. 🪲How do I spot an infestation? Look for powdery residues and beetle sightings. 🪲Can I get rid of them myself? DIY can help, but thorough treatment is best. Have more questions? Comment below, or call us to speak with an expert!

Falling Number Alpha-amylase activity has great influence upon the quality of baked goods, pasta and noodles. Sprout damage is caused by alpha-amylase – a naturally occurring enzyme in grain that increases in concentration during wet harvests. Perten Falling Number instruments are the only validated instruments capable of running the World Wide Standard method for measuring alpha-amylase activity in flour and meals of wheat, durum, rye, barley, other grains and malted cereals. The Falling Number method is a fast and easy test to help protect your organization from the effects of sprout damage.

A soybean may appear small, but its significance and value in consumption are substantial. As Professor Hettie Shönfeldt points out, lecithin found in soy functions as an emulsifier, aiding in the mixing and binding of sugars, fats, and oils. This process helps prevent greasiness or graininess, ultimately enhancing both texture and shelf life. #soysunday #thebeanthatcounts