Researchers recreated a nearly forgotten yogurt recipe that was once was once common across the Balkans and Turkey — using ants. Reporting in the Cell Press journal iScience on October 3, the team shows that bacteria, acids, and enzymes in ants can kickstart the fermentation process that turns milk into yogurt. The work highlights how traditional practices can inspire new approaches to food science and even add creativity to the dinner table.
“Today’s yogurts are typically made with just…
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News Source: www.sciencedaily.com
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