Yoghurt
Author:   Lambert M. Surhone ,  Miriam T. Timpledon ,  Susan F. Marseken
Publisher:   VDM Publishing House
ISBN:  

9786130525309


Pages:   96
Publication Date:   20 June 2010
Format:   Paperback
Availability:   In Print   Availability explained
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Yoghurt


Overview

High Quality Content by WIKIPEDIA articles! Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Milk is heated and cooled for an hour. While it is heated, the bacteria are added for fermentation.

Full Product Details

Author:   Lambert M. Surhone ,  Miriam T. Timpledon ,  Susan F. Marseken
Publisher:   VDM Publishing House
Imprint:   VDM Publishing House
Dimensions:   Width: 22.90cm , Height: 0.50cm , Length: 15.20cm
Weight:   0.153kg
ISBN:  

9786130525309


ISBN 10:   6130525303
Pages:   96
Publication Date:   20 June 2010
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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