Fuente: WIPO "milk" 889,979. Yeast food preparations. GENERAL MILK CO. Feb. 4, 1959, No. 3912/59. Classes 14 (2) and 49. A method of manufacturing a yeast product comprises moistening the individual particles of dried yeast to an extent sufficient to render them sticky, causing the sticky particles to adhere together in the form of random aggregates of a size substantially greater than the size of the individual particles and then removing the excess moisture, the product flows freely and can be readily dispersed in water when required. In the apparatus shown dried yeast powder, which may first be mixed with dried milk, is fed through an inlet 14 into a chamber 13. The chamber is heated by warm air passed through a jacket 18 and air is removed through a conduit 15 to induce a flow through the opening 16 between the chamber and the discharge cone 17. In the zone 19 the yeast meets atomized water from a nozzle 20 and wet steam from nozzles 21. The moistened and aggregated yeast particles are discharged from the cone 17 on to a conveyer 22 which removes them for drying. Specification 753,600 is referred to.