Yogurt’s exclusive tangy taste and creamy texture outcome with the fermentation of milk by live microorganisms, primarily Lactobacillus and Streptococcus. For the duration of this method, microbes consume lactose, the organic sugar in milk, and change it into lactic acid. 知乎,让每一次点击都充满意义 —— 欢迎来到知乎,发现问题背后的世界。 A new examine showed how yogurt https://tarot-whatsapp-bizum68023.answerblogs.com/37652283/alquiler-camion-grua-en-sevilla-for-dummies