Yogurt’s distinctive tangy taste and creamy texture result from the fermentation of milk by Are living germs, principally Lactobacillus and Streptococcus. For the duration of this process, micro organism consume lactose, the organic sugar in milk, and convert 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。 August 23, 2025 The https://tarot86420.smblogsites.com/37379389/everything-about-alquiler-camion-grua-en-sevilla