Production of Yoghurt and Soy Sauce Helpful mneumonics to remember the production and the actual production stages. 2.0 / 5 based on 3 ratings ? BiologyGCSEAll boards Created by: KirstenCreated 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 1 of 2 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 2 of 2
Comments
No comments have yet been made