Lactobacillus acidophilus is a protein in milk to make a custard called ropto stationery fuel stall there and to change the yonnam Tan of lactose in milk, lactic acid, as this will have a ph range of approximately 5-and-yogurt is to stimulate the growth of Lactobacillus bacteria, as a result, this creates acid until ph decreased to approximately 4-4.2, but for experimental ph decreased from threshold slightly may be due to an infection and put it down to the proper temperature. The appearance of the white meat, not PI-dami, Prague. Have to have a backpack.Taste soft, gel-likeReady-to-drink yoghurt looks sticky concentrate, because it put the syrup to add sweetness, just 20 ml. There is a sweet fit. No sour strawberry, which caused too much. The overall look is considered good.
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