Effect of Soak Time, Soak Temperature, and Lactic Acid on Germ Recovery Parameters

Abstract

Cereal Chem. 73(6):716-720 To recover high valued corn germ from dry-milling ethanol facilities, flotation and skimming. Recovery levels of germ were near that of tradicorn was hydrated in under 12 hr and germ was recovered using tradi- tional wet milling. Results showed that soak time decreased with tional wet-milling recovery techniques. The optimal soak time and tem- increasing soak temperature up through 59 0 C. A reduction in germ qualperature for germ recovery was 12 hr at 59 0 C. Germ was recovered by ity and quantity occurred at soak temperature of 75 0 C.