what are the different sources of the first dairy product mentioned above?
Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt
Yogurt
Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt 
what are the 5 main features of cnidarians Cells bound by inter-cell connections and carpet-like basement membranes; muscles; nervous systems; and some have sensory organs. what type of specimen is this? It is a phylum under kingdom Animalia containing over 11,000 species of aquatic animals found both in freshwater and marine environments anything notable about its skeletal system? In medusae the only supporting structure is the mesoglea. "Hydra" and most sea anemones close their mouths when they are not feeding, and the water in the digestive cavity then acts as a hydrostatic skeleton, rather like a water-filled balloon what does it feed on? Symbiotic algae how does it reproduce? Sexually and asexually what kind of species is its food mentioned above? Photosynthetic eukaryotic organisms what is the symbiotic type under this, mentioned earlier? In these symbioses, the algae supply photosynthates to the host organism providing protection to the algal cells is this used as a nutrient? Yes, naturally growing seaweeds provide many vitamins including: A, B, B, B, niacin, and C, and are rich in iodine, potassium, iron, magnesium, and calcium. which food do we get the last mentioned nutrient from? Foods rich in calcium include dairy products, such as yogurt and cheese, sardines, salmon, soy products, kale, and fortified breakfast cereals. does an excess of this cause any diseases or health issues? Yes, excessive dietary calcium intake increases the risk of kidney stones exactly what type of this nutrient is formed in the condition mentioned above? Calcium oxalate crystals how is this build-up/formation diagnosed in the human body? UNANSWERABLE
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Yogurt [SEP] Introduction
Yogurt (; , from ), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not.