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OverviewThis course covers bacteria, and the basic biology behind yogurt making. The accompanying Learning Guide directs the student in making both plain and fruit yogurt. A troubleshooting section is included. Notes: If well coordinated, it's possible for the student to prepare a batch of yogurt at the beginning of a day and put the yogurt in the refrigerator to cool by the end of the same day. It is recommended that all yogurt preparation and incubations steps be supervised. Full Product DetailsAuthor: Heron BooksPublisher: Heron Books Imprint: Heron Books Dimensions: Width: 21.60cm , Height: 0.30cm , Length: 27.90cm Weight: 0.154kg ISBN: 9780897392488ISBN 10: 0897392485 Pages: 42 Publication Date: 31 December 2021 Recommended Age: From 10 to 12 years Audience: Children/juvenile , Children / Juvenile Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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