ABSTRACT
Distillers feeds are produced from the de-alcoholized fermentation residues that remain after high quality cereal grains have been fermented by yeast. During the fermentation process, nearly all of the starch in the grain is converted to alcohol and carbon dioxide while the remaining nutrients such as protein, fat, fiber, minerals and vitamins, undergo a three-fold increase in concentration. The fermentation residues contain yeast cells and other unidentified nutrients which are formed during the distillation-fermentation process. Since corn is the principal grain used, references to any by-products in this chapter will be assumed to be the products obtained after the removal of alcohol from a feedstock which is predominantly corn.
