Daily capital journal. (Salem, Oregon) 1903-1919, 1908-04-20


L,0s over half a million tons year
..leulated as ordinary dry grains
.ss. the question of the value OF
4. nroduct as a feed for milch COWS
highly important one.
Ts,, Il is a most, nutritious mate
4, |, undeniable. Numerous analy-
4 have shown that in the ordinary
H. Of dryness they contain of albu
snoIss over 90 per cent, of fat over
-, cent and of carbohydrates,
|essr. starch, etc., 40 to so per
b.
..,.a the brewers grains been used
.,,usively In the dry state there
Z,,d urobably never have been any
raised against them as
IA ,or mich cows. The wet grains
lever. containing as they do when
\ leave the mash tub. about sew
.v.aye per cent of water, are liable
sudergo changes in warm weather
sures produced by fermentation
putrencation.
burIng the mashing of the malt
ueater part of the starch is
tuEed into soluble substances, gu
and gumlike substances, COM
/. ed under the name Of dextrines.
abumInoids are brought into
hilton and enter the wort. The
Ir 55 to 60 per cent remain in
grains in very much the same
ie as they existed in the barley
sIous to the mailing. Besides
se lnsoluable albumlnoids which
pr into solution in the wort at
g temperatures In the beginning
( b, mashing operation are thrown
h again by the higher tempera-
n which the MASKING is finished
se coagulated albuminoids may
.ery be compared with hard boil
gr, and add considerably 10 the
ness Of the grains.
h the removal OF the wort and the
eCuont washing OF the grains
bot water these soluable carbon
Tiies sugar and dextrln. as well
hs soluble albuminolds are elm
e from the grains as completely
practicable. There remains,
Hheles9. a certain small per-
age Of these substances dissolved
DE water contained in the wet
b.
ls due 10 these substances. es-
r Ily the sugar and the soluble
nolds, that the wet grains easily
Into fermentation and putre-
oH, most readily when exposed
Ae air at a high summer tenn
iwe
e malt contains various species
f |aeleria, which al a favorable
efalure and with a proper
lnl OF moIstude, rapidly in
Most important OF these mi
lganisms are the Tactic acid
fa As their name indicates,
produce the organic acid found
~ milk, (sour) the Tactic acid.
De presence of the adbumoids,
ngaF contained In the wet grains
f ~ by these bacteria into lactic
& This formation OF acid causes
curing of the grains. The ex-
& ION "souring" Is here used sole
4 Indicate the acquisition OF a
E o. acid taste. II the fermenta-
: arrested az this stage no bad
Is produced, since the tactic
Is a non-yolatile and eonse-
odorless liquid.
: well known fact that the
acid has a very beneficial ae-
upon the digestion. Beer as
n eulleFmilk (sour milk have
II ihsir popularity as healthy
s'ieshing drinks to a great ex-
ron the lactie acid contained
N. Both have from time i'm
"a been the favorlte drinks
reutOnic races.
The !actie acid of the wet
Aa' an equally beneficial in
By. upon the digestive functions
wv can he taken for granted.
a -' HOW OF milk is improved
s. - acid Is belief held by
The acid fermentation, II
81. 70 go on will not stop at
'' s'age When the amount
Ae'a has reached a certain
Sc Il acts as a check on the
A'uV y Of the lactie acid
Then another species. the
ss'a bacteria succeeds the
bacteria, especially at a
p''a'ure, The buytric acid
are capable ~ t.,-.,,,.. ,,,..