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Lectures on Numerical Methods in Bifurcation Problems
Methods for Finding Zeros in Polynomials
Lectures on Stochastic Flows and Applications
Educational Psychology by Edward L. Thorndike
The Last Days of Tolstoy by V. G. Chertkov
Globalization and Responsibility
Lectures on Siegel Modular Forms and Representation by Quadratic Forms
Lectures on Topics In One-Parameter Bifurcation Problems
History of the Incas by Pedro Sarmiento de Gamboa
Linear Algebra: Theorems and Applications
Lectures on Stochastic Differential Equations and Malliavin Calculus
A Short Biographical Dictionary of English Literature
Lectures on Sieve Methods and Prime Number Theory
Dollars and Sense by William Crosbie Hunter
The Theory of the Theatre by Clayton Hamilton
The Mathematics of Investment
Occupiers of Wall Street: Losers or Game Changers
The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
Methods for Finding Zeros in Polynomials
Lectures on Stochastic Flows and Applications
Educational Psychology by Edward L. Thorndike
The Last Days of Tolstoy by V. G. Chertkov
Globalization and Responsibility
Lectures on Siegel Modular Forms and Representation by Quadratic Forms
Lectures on Topics In One-Parameter Bifurcation Problems
History of the Incas by Pedro Sarmiento de Gamboa
Linear Algebra: Theorems and Applications
Lectures on Stochastic Differential Equations and Malliavin Calculus
A Short Biographical Dictionary of English Literature
Lectures on Sieve Methods and Prime Number Theory
Dollars and Sense by William Crosbie Hunter
The Theory of the Theatre by Clayton Hamilton
The Mathematics of Investment
Occupiers of Wall Street: Losers or Game Changers
The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
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Tamime and Robinson's Yoghurt: Science and Technology by A. Y. Tamime
Posted on 2010-03-16
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More During the 1980s, the view of various authorities was that yoghurt was a biologically acidified milk product, with the fermentation being completed by two specified organisms, namely Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Furthermore, high, viable counts of the two organisms had to be present in the product at the point of sale. This definition was a reflection of the traditional nature of yoghurt but, over the following decade, the interest in health-promoting cultures led to the development of a market for yoghurt-like products fermented with a range of lactobacilli and bifidobacteria. At first, such products were distinguished by terms such as `bio-yoghurt' but, by the end of the century, many manufacturers, with the support of the major retail outlets, abandoned any attempt to identify traditional yoghurt as a discrete entity. In fact, `yoghurt' became a generic name for any gelled or viscous fermented milk that was not cultured with lactococci; the latter products were designated as fromage frais.
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