Note 106 — Chapter V · The Alcoholic Ferments. (continued 2)
Frank Faulkner translation
The caseous ferment, however, must not be exposed to heat, under the afore-mentioned conditions, when it is too young. At the commencement of its development, for instance, within a few days of having been sown. In such case, it would be in danger of perishing, probably in consequence of the tenderness of its tissues. At the end of a fermentation, and even several months afterwards, it might be safely heated to 50° C. (122° Fahr.) without any harm to it. “Low” yeast also can withstand a temperature of 50° C. in the medium in question.