Production of Yoghurt and Soy Sauce

Helpful mneumonics to remember the production and the actual production stages.

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  • Created by: Kirsten
  • Created on: 19-11-11 14:06

mneumonic for soy sauce

Sally & Wendy Are Extra Friendly People Carrying Big Yellow Lollypops For Sixth Form Pupils

  • SOY beans are cooked to kill bacteria the mixed with roasted
  • WHEAT
  • ASPERGILLUS fungus is added and the mix is spread out and exposed to air
  • ENZYMES
  • FERMENT
  • PROTEINS to amino-acids
  • CARBOHYDRATES to sugars
  • BRINE added - stops aspergillus and preserves end product
  • YEAST added
  • LACTOBACILLUS added, both
  • FERMENT
  • SUGARS
  • F - soy sauce drained and FILTERED
  • PASTURISED and bottled
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mneumonic for yoghurt (created by my friend)

Matt & Sophie Punch Losers Faces, Lauren & Lucy are Poo Heads, Cyra & Peter Can Flirt

  • MILK
  • STERILISED to kill any bacteria
  • Milk PROTEINS added
  • LACTOBACILLUS added and heated to 40C which
  • FERMENTS
  • LACTOSE to
  • LACTIC acid
  • P & H lowers the pH
  • Causes COAGULATION of
  • PROTEINS
  • COOLED
  • FLAVOURS added
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