Milk & Bacteria
Lactobacillus and Streptococcus in yogurt use carbohydrates, such as lactose (milk sugar), as their primary energy source for growth and fermentation. They break down these sugars into acids and produce lactic acid, which gives yogurt its tangy flavor and texture.
The traditional ingredients used in making Vietnamese yogurt are milk, sugar, and yogurt culture.
It is a primary source.
The sun is not considered a primary consumer. In an ecosystem, primary consumers are organisms that directly consume producers (plants or autotrophs) for energy. The sun is the primary source of energy for almost all life on Earth, making it the ultimate source of energy in the food chain.
No, yogurt covered pretzels are not a particularly good source of calcium. The the candy coating has far more sugar in it than it has any yogurt or other dairy product.
This is a primary source.
A picture can indeed be a primary source.
it is a primary source
Abeille Gélinas
Yogurt is primarily considered a secondary consumer in the trophic level hierarchy. It is made from milk, which comes from cows or goats that are primary consumers, feeding on grass and plants (producers). The bacteria used in yogurt fermentation can be seen as decomposers, but overall, yogurt itself is a product derived from primary consumers.
It is a primary source because it was taken at the time.
The ideal milk temperature for making yogurt is around 110-115F (43-46C).