Proper storage important for dry yeast products

Storage conditions greatly influence the viability of active dry yeast products, according to research at Kansas State University.

In sampling products, they found highly variable concentrations of viable cells within and across products. And, high-temperature storage was a particular problem.

"Even when samples were stored in an airtight, ambient-humidity environment, the high-temperature storage condition (40 degrees C or 104 degrees F) decreased viable cell counts of (active dry yeast) products by approximately 90 percent per month," they wrote.

In this month's edition of the Journal of Dairy Science, researchers suggest storing these products at cool temperatures and using them as quickly as possible.

1. Workshop to discuss nutrient application, management, stewardship
2. Help for flood affected farmers
3. Ag markets diverged significantly Friday afternoon
4. Vilsack: Food, Farm and Jobs Bill critical for U.S. producers
5. Ag markets decidedly mixed on Friday morning
6. Dairy among best snacks for diabetics

1. Beware of the soy milk after-taste face
2. Monsters love milk, too
3. Salma Hayek: Milk part of 'perfect' breakfast
4. What sick day? Farmers take just three a year
5. Activists at the door
6. IDFA: Opposition to Dairy Supply Management mounts

1. Analysis: Dairy Security Act better for farmers, taxpayers
2. IDFA: Opposition to Dairy Supply Management mounts
3. World food supply depends on character, virtuous leadership
4. Commentary: Slanting the statistics
5. Buffet concerned about soil and starvation
6. Cold spring stunts upper Midwest hay crop