Yoghurt

Its documents

• 95 Traditional Heirloom Yogurt Making Guide The Art and Science of Traditional Yogurt Manufacture: A Comprehensive Guide to Thermal Kinetics, Heirloom Culturing, and Microstructural Gelation

The chapters that use them

• Chapter 13 Sour
• Chapter 14 Milk into Cheese

In the log

The claims that cite its documents, the safety rows first.

• R3 amended Safety Yoghurt: 85 °C 30 min, cool to 42 to 45 °C, 4 to 8 h; hand tests for temperature
• R14 confirmed Shop yoghurt cultures fail by generation three to five; heirloom cultures persist