Congenses Langbie, Denmark – according to a Gizmudo Report, Denmark’s Technical University microsologist Leonie Jaan and his colleagues cooperated with chefs AlchemistTo analyze the traditional prescription from Bulgaria, offers “ant yogurt” a Denmark restaurant. Researchers traveled to a village in Bulgaria, a member of a team member, to find out more about the process, which was presented by verbal tradition. Locals explained that the guidance is employed Pharmica RaufOr red wooden ants, which are common in the region. When the scientist returned to Denmark, he first copied the traditional ant yogurt synthesis by adding four live ants to a hot, raw milk jar, and covering the jar with a thing. The jar was then kept in an ant hill, where the milk was left out and then became yogurt. John said the microsum analysis of the resulting products revealed that ants helped pharmac acid, which helped to cope the yogurt, and lactic and eastic acid, which accelerated the boil. Researchers also tried to make yogurt with freezing and dehydration ants, but found that yogurt was not properly boiled. “Every seemingly small detail [of the process] In fact, it affected the safety and taste of yogurt, highlighting the wisdom embedded in the traditions, “John explained. Read the original scholarly article about this research. isciment. To read how a tropical fire ants spread all over the world, go to the “ant Explorer”.
Researchers at the post analyzed the synthesis of Bulgaria’s traditional “ant yogurt”.
