Yogurt converts the milk sugar to lactic acid, driving the pH down. The low pH causes the milk proteins to coagulate into a soft curd. So basically yogurt is milk transformed by harmless bacteria.
to make it yogurt
The small amount you start with has the bacteria that are needed to change milk into yogurt. Similarly, bread dough containing the yeast of an earlier batch can seed a new batch.
A small amount of an individual virus itself is always necessary to develop a vaccine.
nlhgghkghgjk
1 gram is a very small amount. It is 1/5 of a teaspoon or 1/15 of a tablespoon.
A serving of salad is 25 calories so to be sure of the amount in the plate you need to measure a cup of salad and then pour it in the small plate
A small amount given to your puppy to lick from the back of a spoon should be OK and can help with digestion. Natural yogurt can also help to reduce the build up of digestive gas which can lead to dog flatulence.
A carbohydrase can be used to convert starch syrup into sugar syrup.An enzyme called isomerase can convert glucose in sugar syrupinto fructose syrup. Fructose is much sweeter than glucose.A small amount of fructose in a food can replace a larger amount of glucosewithout losing the sweet taste.This is useful in preparing slimming food since a small amount of fructoseis less fattening than a larger amount of glucose.
Milk and starter. The starter is a small amount of yogurt. It is very easy to make, but you must have pasteurized milk, sterile containers, and an even temperature source usually supplied by a water bath in a moderately low temperature oven.
Cobalt is a nutrient because it is necessary to human life; it is called a micronutrient because the necessary amount of it is very small, compared with the total mass of an average diet.
The process can be done but at small level. The ozone amount are very high to be absorbed.
A carbohydrase can be used to convert starch syrup into sugar syrup. An enzyme called isomerase can convert glucose in sugar syrup into fructose syrup. Fructose is much sweeter than glucose. A small amount of fructose in a food can replace a larger amount of glucose without losing the sweet taste. This is useful in preparing slimming food since a small amount of fructose is less fattening than a larger amount of glucose.