Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 10759 (1983): Brewer's Yeast [FAD 16: Foodgrains,Starches and Ready to Eat Foods]

IS:10759 - 1983

Indian Standard

SPECIFICATION FOR BREWER’S YEAST

Bakery and Confectionery Industry Sectional Committee, AFDC 31

Chuirman

SRRI R.B. RAO

Members

DR S. S. ARYA

Representing

Uttam Biscuit Company Private Ltd, Hyderabad

Defence Food Research Laboratory ( Ministry of Defence ), Mysore

SHRI T. K. CHAKRABARTY ( Alfcrmtc )

SHRI G. S. BAINS Punjab Agricultural University, Ludhiana SHRI M. R. BRALERAO Indian Sugar Mills Association, New Delhi

SHRI K. K. SAARMA ( Alternate ) SRRI D. S. CEA~~A Central Committee for Food Standards ( Ministry

SMT D. MUKHERJEE ( Alternate ) of Health & Family Welfare ), New Delhi

CHAIRMAN Technical Standardization Committee ( Foodstuffs ),

SECRETARY (-Alternate ) ( Ministry of Agriculture ), New Delhi

SHRI N. B. CHOUDHARY SHRI J. M. DATTA

Brady & Morris Engineering Co Ltd, Bombay Britannia Industries Ltd, Bombay

SHRI RAVI KRISHNA ( Alternatr ) SARI R. N. GHATAK Indian Yeast Co Ltd, Calcutta

DR M. D. G~DQIL ( AZtcrmtc ) DR M. C. GUPTA Warner Hindustan Ltd, Hyderabad

DR U. RAVI R-40 ( Alternate ) SHRI H. R. S. IYEN~AR DR E. K. JAYANAII AYANAN

Parry’s Confectionery Ltd, Madras Mohan Meakin Ltd, Mohan Nagar

SHRI JAI PAL SINEW ( Alternate ) SHRI L. R. KANDHARI Society of Indian Bakers, New Delhi

SHRI D. V. TANDON ( Alternate ) SHRI B. K. KHANN.~ Institute of Hotel Management, Catering &

Nutrition, New Delhi SHRI A. F. MENDONCA ( Alternate )

SHR~ PUNEET MALHOTRA Weikfield Products Co ( India ) Pvt Ltd, Pune SHRI MUKESH MALHOTRA ( Alternate )

DR V. B. MITBANDER Modern Bakeries ( India ) Ltd, New Delhi

Da M. M. KRISE~A ( Alternate ) SRRI LALIT NIRULA The Federation of Hotel & Restaurant Association

SHRI K. K. MEHRA ( Afternut: ) of India, New Delhi

( Continue,f on page 2 )

INDIAN STANDARDS INSTITTTTION

This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and reproduction in whole or in part by anv means-except with written petmi-ion of the publisher shall he deemed to be an infringement of copyright under the said Act.

IS:10759 - 1983

( Continued from page 1 )

MedCTS Representing

SHRI G. K. Noorr Royal Fancy Sweetmeat Saloon, Bombay SHRI A. A. FIDVI ( A&mate )

SHRI M. M. PATEL Scho;AaDnfdBaking, Gujarat Agricultural University,

SHR~ S. RAMASU’AMY Directorate General of Technical Development, New Delhi

SRRI S. N. PANDEY ( Alternate ) SARI M. G. SATHE Indian Confectionery Manufacturers’ Association,

New Delhi SBRI S. N. MAHESHWARI ( Alternate )

SHRI M. G. SATHE Federation of Biscuit Manufacturers’ of India, Delhi

SHRT M. N. KHANNA ( Alternate ) SHRI J. c. SHAH Monita Baking Corporation, Bombay

SHRI PANK.XJ V. SHAH ( Alternate ) SHRI K. K. SHARMA Daurala Sugar Works, Daurala SRRI S. R. SHURPALEKAR Central Food Technological Research Institute

( CSIR ), Mysore SHRI S. B. STN~R Public Analyst, Government of Uttar Pradesh,

Lucknow BRIQ R. N. VARMA Directorate of Supplies & Transport, Army

Headquarters, New Delhi LT-COL S. KAPOOR ( Alternate )

SHRI S. P. VIRMANI Roller Flour Millers’ Federation of India, New Delhi

SHRI K. B. THIAQARAJ.AN ( Alternate ) SHRI T. PURNANANDAM, Director General, IS1 ( Ex-o#cio Mem6er )

Director ( Agri & Food )

Secretary /

SERI S. K. DAB GUPTA Deputy Director ( Agri & Food ), ISI

Bakery Subcommittee, AFDC 31 : I

Convener

SHRI G. S. BAINS

MAJ J. P. BAJPAI

DR C. B. GUPTA DR E. K. JAYANARAYANAN

SHRT T. R. TYAQI ( Afternatc ) SHRI T. J. MURZELL~ SHRI M. G. N~RTJRKAR

SHRI A. G. BUDHISA~A~ ( Alternate )

Dalima Biscuits Ltd, Rajpura Corn Products Company ( India ) Ltd, Bombay

Punjab Agricultural University, Ludhiana

Quartermaster General’s Branch, Army Head,. quarters, New Delhi

Modern Bakeries ( India ) Ltd, New Delhi Mohan Meakin Limited, Ghaziabad

( Continued on page 10 )

2

IS: 10759 - 1983

Indian Standard

SPECIFICATION FOR BREWER’S YEAST

0. FOREWORD

0.1 This Indian Standard was adopted by the Indian Standards Institution on 30 December 1983, after the draft finalized by the Bakery and Confectionery Industry Sectional Committee had been approved by the Agricultural and Food Products Division Council.

0.2 Brewer’s yeast is used in brewing to ferment the malt and hops into beer. It is also used in pharmaceutical preparations as a substitute for Vitamin B complex preparations, Vitamin D and proteins. This Indian Standard is being formulated to ensure availability of breker’s yeast for the latter purpose.

0.3 The yeast utilized in breweries today are carefully selected and adop- ted strains of mainly three species Saccharomyces cerevisiae Meyenemend Hansen, Saccharomyces carlsbergensis Hansen and Saccharomyces monacensis Hansen.

0.4 In the formulation of this standard due consideration has been given to the Prevention of Food Adulteration Act, 1954, and Rules framed there- under. Due consideration has also been given to the Standards of Weights and Measures ( Packagedcommodities ) Rules, 1977. However, this standard is subject to restrictions imposed under these rules, wherever applicable.

0.5 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, rhall be rounded off in accor- dance with IS : 2-1960*. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

I. SCOPE

1.1 This standard prescribes the requirements and method of sampling and test for brewer’s yeast.

*Rules for rounding off numerical values ( r&red ).

3

IS : 10759 - 1983

2. REQUIREMENTS

2.1 Description

2.1.1 Macroscopic Appcurance - The material shall be in the form of a granular powder, it shall be of a buff or brownish buff colour, and shall have a characteristic taste and odour oi good quality yeast, free from any unpleasant musty or putrid smell. It shall not have an excessively bitter taste. It shall be free from rodent contamination, visible mould growth and insect infestation. It shall also be free from extraneous matter, added colour and deleterious substances.

NOTE - The appearance, taste and odour of yeast shall be determined by organoleptic tastes.

2.1.2 Microscopic Appearance - When subjected to microscopic examina- tion the yeast should be visible as somewhat angular masses of loosely agglutinated, rounded or ovoid cells, or short-branched filaments com- posed of united cells; colourless cells, about 3 to 8 microns diameter, containing a somewhat granular protoplasm with one or two vacuoles; cells occasionally containing four small spores formed under conditions of low nutrition, scanty moisture and free aeration.

2.2 The material shall be manufactured in premises maintained under hygienic conditions ( see IS : 2491-1972* ).

2.3 The material shall also comply with the requirements given in Table 1.

3. PACKING

3.1 The material shall be packed in clean, sound and suitable containers in such a manner as to prevent absorption of moisture and undue deterioration during storage.

4. Mj4RKING

4.1 Each container shall be suitably marked to give the following particulars:

* a) Name of the material and trade-mark, if any;

b) Name and address of the manufacturer;

c) Date of manufacture;

d) Batch or code number;

e) Net mass; and

f) Any other labellinq requirements according to the provisions of the Standards of Wei,qhts and Measures ( Packaged Commodities ) Rules, 1977.

*Code for hygienic conditions for food processing units ( jrsf revision ).

4

IS : 10759 - 1983

SL No.

(1)

3

(2) Moisture, percent by mass,

(3) (4)

9.0 - Max

ii)

iii)

iv)

v) vi)

vii)

viii)

ix)

Niacin, mg/lOO g, Min

Riboflavin, mg/ 100 g, &fin

Viability

Arsenic, mg/kg, Max

Copper, mg/kg, Max

Lead, mg/kg, Max

Starch

Thiamine, mg/ IO0 g, Min x) Crude protein, (N x 6.25 ) 480 -

percent by mass, Min

30 -

4 -

To pass test Appendix A 1.1 -

60 -

5 -

To pass test Appendix B 10.0 -

TABLE 1 REQUIREMENTS FOR BREWER’S YEAST

( Cluusc 2.3 )

CHARACTERISTIC REQUIREMENT METHOD OF TEST, REF TO Il_--_----h, ----- Appendix Appendix and Cl,

of other Indian Standards

p_-h-_-‘-~ IS : 3839- IS : 6287-

1966- 1971t

*Specification for food yeast. tMethods of sampling and analysis for sugar confectionery.

(5) (6)

A -

II -

G - -

- 12

M -

N -

- -

F -

D -

4.2 Each container may also be marked with the ISI Certification Mark.

NOTE - The use of the IS1 Certification Mark is governed by the provisions of the Indian Standards Institution ( Certification Marks ) Act and the Rules and Regu- lations made thereunder. The IS1 Mark on products covered by an Indian Standard conveys the assurance that they have been produced to comply with the require- ments of that standard under a well-defined system of inspection, testing and quality control which is devised and supervised by IS1 and operated by the producer. IS1 marked products are also continuously checked by IS1 for conformity to that standard as a furthrr safeguard. Details of conditions under which a licence for the use of the ISI Certification Mark may be granted to manufacturers or processors may be obtained from the Indian Standards Institution.

5. SAMPLING

5.1 The method of drawing representative samples of the material and the criteriou for conformity shall be as prescribed in Appendix C.

6. TESTS

6.1 Tests shall be carried out as prescribed in 2.1 and co1 4 of Table 1.

c

5

IS:10759 - 1983

6.2 Unless specified otherwise, pure chemicals shall be employed in tests and distilled water ( see IS : 1070-1977* ) shall be used where the use of water as reagents is intended.

NOTE - ‘ Pure chemicals ’ shall mean chemicals that do not contain impurities which affect the results of analysis.

APPENDIX A

[ Z-able 1, Item (iv) ]

DETERMINATION OF VIABILITY

A-L REAGENT

A-l.1 Yeast Nutrient Mixture - Grind and mix thoroughly 4 g of sucrose, 0.50 g of di-ammonium phosphate, 0.25 g of magnesium sulphate and 0.5 percent yeast extract.

A-2. PROCEDURE

A-2.1 Add 4.5 g of yeast nutrient mixture to a 100 ml Pasteur flask containing 50 ml of tap water and sterilize by heating in an autoclave for 20 minutes at 115°C. Add with aseptic precautions 2 g of sample and incubate at 28°C. Collect the gas evolved with a graduated tube inverted over the outlet tube in a trough of water and measure the volume of gas at the end of 6 hours. Repeat the operation omitting the sample and subtract the volume of gas evolved from that obtained in the first determination. The sample shall be considered to have passed the test if the difference is not greater than 10 ml. If the difference is more than 10 add 0.05 ml of methylene blue solution to 0.05 ml of a 1.0 percent suspension in water, and examine under the microscope. The sample shall be considered to have passed the test if not more than an occasional unstained cell is visible.

APPENDIX B

[ Tuble 1, Item (viii) ]

DETERMINATJON OF STARCH

B-l. REAGENT

B-1.1 Iodine Solution

B-2. PROCEDURE B-2.1 Take some granular powder of brewer’s yeast in a test tube and add iodine solution to it. ting the absence of starch.

No blue colour should be produced indica-

*Specification for water for general laboratory use ( mend revision ).

~6

IS : 10739 - 1983

APPENDIX C

( Clause 5.1 )

SAMPLING OF BREWER’S YEAST

C-l. GENERAL REQUIREMENTS OF SAMPLING

C-1.0 In drawing, preparing, storing and handling sample, the follow- ing precautions and directions shall be observed.

C-l.1 Samples shall be taken in a protected place not exposed to damp air, dust or soot.

C-1.2 The sampling instrument shall be clean and dry.

C-1.3 Precautions shall be taken to protect the samples, the material being sampled, the sampling instrument and the container for samples, from adventitious contamination.

C-l.4 Samples shall be placed in clean and dry glass containers. The sample containers shall be of such a size that they are almost completely filled by the sample.

C-l.5 Each container shall be sealed air-tight after filling and marked with full details of sampling, batch or code number, name of the manu- facturer and other important particulars of the consignment.

C-l.6 Samples shall be stored in such a manner that the temperature of the material does not vary unduly from the normal temperature.

C-2. SCALE OF SAMPLING

C-2.1 Sampling of Drums ( Bulk Packing )

c-2.1.1 Lot - All the drums in a single jconsignment belonging to the same batch of manufacture shall constitute a lot.

C-2.1.2 For ascertaining the conformity of the material to the require- ment of this specification, samples shall be tested from each lot separa- tely.

C-2.1.3 The number of drums to be selected from the lot shall depend on the size of the lot and shall be in accordance with Table 2.

C-2.2 Sampling of Bags ( Consumer Packing )

C-2.2.1 Lot - All the bags in a single consignment belonging to the same batch of manufacture shall constitute a lot.

C-2.2.2 For ascertaining the conformity of the material to the require- ments of this specification, samples shall be tested from each lot separately.

7

1s: 10759-1983

TABLE 2 SCALE OF SAMPLING FOR DRUMS

( Clause C-2.1.3 )

NUXBEROFDRVM~ SAMPLE SIZE INTHELOT

(1) (2)

Up to 25 2

26 to 50 3

51 to 100 5

101 and above 8

C-2.2.3 The number of bags to be selected from the lot shall depend on the size of the lot and shall be in accordance with Table 3.

TABLE 3 SCALE OF SAMPLING FOR BAGS

NUMBER OF RAGS SAMPLE SIZE INTHELOT

(1) (2)

up to 100 3

101 to 300 5

301 to 500 8

501 to 1 000 13 1 000 and above 20

C-2.3 These drums/bags shall be selected at random from the lot. In horder to ensure the randomness of selection, procedures given in IS : 4905-1968* may be followed.

C-2.3.1 If bags are packed in boxes, at least 20 percent of the boxes subject to a minimum of 2 shall be selected at random from the lot and equal number of bags shall be selected from each box so as to consti- tute the required sample size given in co1 2 of Table 3.

C-3. TEST SAMPLES AND REFEREE SAMPLES

C-3.1 From each drum/bag selected according to Table 2 and 3, draw with a suitable sample instrument a representative portion of material sufficient for carrying out triplicate tests for all the characteristics. Out of these portions a small but approximately equal quantity of material shall be taken and mixed thoroughly to form a composite sample. The composite samples shall be divided into three equal parts, one for the purchaser, another for the supplier and third to be used as a referee

*Methods for random sampling.

8

IS : 10759 - 1983

sample. Each part shall be sufficient for tests required to be made on the composite sample ( see C-4.2 ). Each of these parts of the composite sample shall be transferred to clean and dry containers made of glass and labelled with the particulars of sampling given in C-1.5.

C-3.2 The remaining portion of the material from each drum/bag shall be divided into three equal parts and transferred to thoroughly clean and dry containers, sealed air-tight and labelled with the particulars of sampling given in C-1.5. The material in each container shall consti- tute an individual sample. Th e individual samples so obtained shall be divided into three sets in such a way that each set has a sample representing each selected container. One of these sets shall be marked for the purchaser, another for the supplier and third for the referee.

C-3.3 The referee samples shall consist of a set of individual samples ( C-3.2 ) and a composite sample ( see C-3.1 ) shall bear the seals of the purchaser and the supplier. These shall be kept at a place agreed to between the purchaser and the supplier so as to be used in case of a dispute between the two.

C-4. NUMBER OF TESTS

C-4.1 Tests for protein and vitamins shall be conducted on each of the sample constituting a set of individual test samples ( see C-3.2 ).

C-4.2 Tests for remaining requirements given in 2 of this specification shall be conducted on the composite sample ( see C-3.1 ).

C-5. CRITERIA FOR CONFORMITY

C-5.1 The lot shall be considered to have met the requirements of protein and vitamins if each of the individual samples satisfies the corresponding specification requirements.

C-5.2 The lot shall be considered to be satisfactory in respect of the requirements tested on the composite samples if all the test results on the composite sample satisfy the corresponding specification require- ments.

C-5.3 The lot shall be declared as conforming to the requirement of this specification if C-5.1 and C-5.2 are satisfied.

9

IS:10759 - 1983

( Continued from page 2 )

Members

SHRI M. M. PATEL

Representing

School of Baking, Gujarat Agricultural University, Anand

SHRI M. K. RAMACHANDRA Kasturi Papers, Foods and Chemicals Ltd, Bangalore SHRI SUSHEEL KU&CAR ( Alternate )

SHRI J. C. SHAH Monita Baking Corporation, Bombay SHRI K. H. TIMBADIA ( Alternate )

SRRI S. R. SHURPALEKAR Cent;lairaso~d Technological Research Institute,

SHBI D. V. TANDON Society of Indian Bakers, New Delhi DR ( SHT ) L. N. VACEHA Public Health Laboratory, Pune

IO