Yoghurt
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Yoghurt science and technology by A. Y. Tamime

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Published by Pergamon in Oxford [Oxfordshire], New York .
Written in English

Subjects:

  • Yogurt

Book details:

Edition Notes

Includes bibliographical references and index.

Statementby A.Y. Tamime and R.K. Robinson.
SeriesPergamon international library of science, technology, engineering, and social studies
ContributionsRobinson, R. K.
Classifications
LC ClassificationsSF275.Y6 T36 1985
The Physical Object
Paginationxiii, 431 p. :
Number of Pages431
ID Numbers
Open LibraryOL3182261M
ISBN 100080255035, 0080255027
LC Control Number83024940

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Yoghurt cultures consist of two species (i.e. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and as these organisms are mainly grown and propagated together, they are referred to as mixed strain starter cultures. The culture organisms are preserved in small quantities known as stock cultures. This book is a. Jan 11,  · In his book The Prolongation of Life, Yoghurt is an intimate product linked to the land, the animals and the particular taste of the family. When I tasted the resulting yoghurt, it was. Yoghurt. likes. Product/Service. Facebook is showing information to help you better understand the purpose of a Page. Yoghurt Home is rated "Very Good" by our guests. Take a look through our photo library, read reviews from real guests and book now with our Price Guarantee. We’ll even let you know about secret offers and sales when you sign up to our sinoppazari.comon: 90/6 Moo 6, Koh Phangan, Suratthani

Check the nutrition chart below to see which vitamins and nutrients a plain cup of nonfat Greek yogurt has. An average serving, depending on the brand, can have 12 to grams of protein. All you need to make yogurt is a heavy pot with a lid. I like to use a 3-quart Dutch oven. Once the lid is on, a heavy pot like this does an admirable job of keeping the milk cozy and at a fairly steady temperature (ideally around °F) while the bacteria go to work turning the milk into yogurt. Jan 04,  · This is a fantastic little book with loads of ideas/recipes for making use of yoghurt from starters through to meats, fish and accompaniments. The author keeps the recipes simple and easy to make - many are from the Middle Eastern area and India. The overall presentation is clear and precise. If you like yoghurt, then this is a little gem to have/5(23). Add FAGE Total yoghurt to your favourite recipes. From the simplest to the most sophisticated dishes, when you use FAGE Total in the kitchen, it’s simply delicious.